Denver omelet-inspired oats are delicious morning, noon, or night. Top with an over-easy egg for an additional protein punch.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
15 mins
total:
35 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan bring broth to boiling. Stir in oats. Reduce heat to medium-low. Cook, uncovered, for 25 to 30 minutes or until oats are tender and mixture is thickened and creamy.*

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  • Meanwhile, preheat oven to 400°F. In a shallow baking pan toss broccolini with 1 tablespoon of the oil and a little salt and pepper. Bake for 8 to 10 minutes or until crisp-tender and starting to brown, stirring once.

  • In a large skillet heat remaining oil over medium-high heat. Add sweet peppers and onion. Cook, stirring occasionally, for 5 to 6 minutes or until tender and starting to brown.

  • Stir cheese into oat mixture until melted and creamy. Stir in pepper mixture, ham, wheat germ, and parsley. Spoon into a serving dish. Top with broccolini.

*

At this point you can transfer the oats to an airtight container, cover, and chill overnight. Reheat in the saucepan, covered, with 1/4 cup water and continue with step 2.

Nutrition Facts

427 calories; fat 22g; cholesterol 45mg; saturated fat 8g; carbohydrates 38g; mono fat 9g; poly fat 2g; insoluble fiber 7g; sugars 5g; protein 23g; vitamin a 2371.3IU; vitamin c 103mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3.5mg; vitamin b6 0.4mg; folate 79.2mcg; vitamin b12 0.5mcg; sodium 1147mg; potassium 588mg; calcium 263mg; iron 3.7mg.
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