Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I don't care for sweet oatmeal. On cold mornings, I make this hearty, low-calorie breakfast that tastes great and holds me over until lunch.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Bring water to a boil in a saucepan. Add oats, reduce heat to medium-low, and cook until tender, 10 to 15 minutes, adding more water if oats get too dry.

  • Combine oatmeal, tomatoes, basil, salt, and pepper together in a bowl. Beat eggs and cream together in a separate bowl. Fold egg mixture into oatmeal mixture; divide between 2 large ramekins or baking dishes. Top oatmeal mixture with feta cheese.

  • Bake in the preheated oven until cooked through, about 30 minutes.

Cook's Note:

Try switching up the herbs and cheese for fun! Some combinations I like are rosemary and Gruyere, dill and Havarti, and thyme and chevre.

Nutrition Facts

329 calories; protein 14.7g; carbohydrates 29.9g; fat 17.1g; cholesterol 223.1mg; sodium 1452.8mg. Full Nutrition
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