1 Serve
20 Mins
Bring a small saucepan of water to a boil and cook the oatmeal according to package directions until creamy.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
83 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
262 mg / 4,700 mgSodium
634 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
5 g / 28 gSugar
10 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
While the oats cook, heat olive oil in a non-stick skillet over medium heat.
Crack the fresh egg into the skillet and cook until the white is set but the yolk remains runny.
Transfer the cooked oatmeal to a bowl, top with the fried egg, and season with salt and pepper to taste.
7
g34
g6
g
Japanese
Indian