1 Servings 15 min Cook
3/4 Cup Oats
1/3 Tbsp Coconut Oil
1/2 Tbsp Garlic
1 Cup, chopped Kale
1 Cup Spinach
1/2 Medium whole (2-3/5" dia) Tomatoes
1 Extra large Egg
1 Dash Salt
1 Dash Pepper
1/2 Oz Goat Cheese
1 Tsp Rosemary
Cook rolled oats as per package directions.
Set aside.
Set a nonstick skillet on medium-high heat, and spray with (or melt) coconut oil.
Toss in the garlic and allow it to sear.
Add in chopped kale and cook for a few minutes, until the kale begins to wilt.
Add spinach and chopped tomato to the skillet and stir.
Allow the tomato to sear.
The spinach will begin to wilt in about a minute.
Add the braised kale, wilted spinach, and seared tomato to the bowl with the oatmeal.
In the same skillet, fry an egg sunny-side up.
Place it on top of the oatmeal, and season with sea salt and pepper.
Add goat cheese.
Garnish with chopped rosemary, and enjoy.
