1 Serve
15 Mins
Bring the water to a boil in a small saucepan over medium-high heat.
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Vitamin E
1 mg / 15 mgVitamin K
50 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
192 µg / 400 µgCalcium
518 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
417 mg / 420 mgPhosphorus
785 mg / 1,250 mgPotassium
2314 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
164 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Stir in the rolled oats, reduce the heat to low, and simmer for about 8 minutes until the oats have absorbed most of the water.
Stir in the chopped green onions and chili powder, cooking for another minute until the mixture is thick and fragrant.
Pour in the egg whites while stirring constantly, cooking for 1 minute until the whites are fully set and incorporated into the oats.
Transfer the savory oats to a serving bowl, then top with salt and cheddar cheese to taste.
5
g25
g2
g
