Scrambled Eggs and Oats

"When you start eating food without labels, you no longer need to count calories."

- Amanda Kraft (Food Matters)

This is a great little recipe that I got from the Men's Health book, Muscle Chow. It has more than 150 easy-to-follow recipes to burn fat and feed your muscles. Written by Gregg Avedon, there are a variety of recipes that range from smoothies to full dinner meals for everyone to enjoy. This particular recipe caught my eye because I had never thought of combining the two things that I often have for breakfast, together into one savoury meal. Genius!

Scrambled Eggs and Oats

Ingredients:

1 Egg

4 Egg Whites

1/2 Cup - Oats

1/4 tsp - White Pepper

Salt (to taste)

1 tsp - Parsley

1 tsp - Thyme

1/2 White Onion (chopped)

1/2 Cup - Tomato (chopped)

1/2 Cup - Baby Spinach (chopped)

Directions:

1. Crack four eggs into a bowl and save the yolks for another time. Then add one whole egg the the four egg whites. Whisk until frothy.

2. Add the spices. If you're using Parmesan, omit the salt.

3. Add in the oats the to egg mixture. Set aside for approximately three minutes.

4. Add a little olive oil to a frying pan. You don't not need to do this part if you have a good non-stick pan.

5. Chop the tomatoes and the spinach into small, tiny pieces.

6. When the pan is ready, pour the oat and egg mixture in. After about a minute, add the tomatoes and spinach. Begin mixing to prevent burning and until the eggs are cooked.

7. Serve in a bowl or on a plate!