Spinach, Tomato and Feta Oatmeal

This satisfying dish takes a traditional breakfast favorite and turns it into a savory version with an almost risotto-like texture. It's[ great served warm or at room temperature.]

Total Time:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1/8 teaspoon crushed red pepper, optional
  • 2 cups old-fashioned rolled oats
  • One 5-ounce package fresh baby spinach
  • 1 cup grape tomatoes, halved
  • 3/4 cup crumbled feta
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh dill
  • 2 scallions, thinly sliced
  • Kalamata olives, sliced, optional
Directions

Bring 4 cups water, lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and crushed red pepper if using to a boil in a large saucepan.

Stir in the oats, spinach and tomatoes, reduce the heat to medium and cook, stirring frequently, until the oats are just softened and the mixture is slightly thickened, about 7 minutes. Remove the saucepan from the heat and stir in the feta, oil and dill.

Transfer the oatmeal to individual bowls and garnish with scallions and olives if using.

Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Healthy Main Dish Recipes