Tuesday, February 14, 2017

Pizza Oatmeal: Brunch of Champions

I made some delicious pizza with the roommates last night and had some leftover ingredients. This morning when I was contemplating breakfast, I couldn't get the thought of that delicious pizza off my mind.

Serves 1
351 kcal, 24 grams protein, 7 grams fiber

1/3 cup rolled oats
1/3-1/2 cup seasoned pizza sauce
1/4 cup cheese (I used an "Italian" blend of mozzarella, parmesan, and asiago)
10-15 slices of chopped turkey pepperoni slices, optional
1 tbsp psyllium husk powder, optional
1 large egg
Salt, black pepper, and chilli flakes to taste

In a cereal bowl, pour 1/3 cup oatmeal and add water to about 1/4" above the top of the oatmeal. Microwave for 1 minute.

On the stove, bring a small frying pan half full of water to a very low simmer. Give the water a few vigorous circular stirs to form a whirlpool, which will keep the egg white nice and tight. Immediately crack egg into the center of the whirlpool. Cover the pan, and then the stove down to low. Set the timer for 3 minutes for a perfectly runny yolk.

While the egg is cooking, add to the warm oatmeal 1/3 to 1/2 cup sauce, depending on the consistency you prefer. Stir in sauce, pepperoni, and psyllium husk to mix thoroughly. Gently fold in as much cheese as you desire. Microwave for another minute or 2, until cheese is melted.

Using a slotted spoon or spatula, gently lift the egg out of the water and place on the oatmeal. To serve, top with additional cheese, pepperoni, and cracked black pepper.

Gluten free pizza crust from last night coming soon!

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