This is a quick breakfast, but because you don’t see arugula used much, it seems kind of elegant.
3 eggs
1 cup arugula
1/2 tomato, diced
1 tbsp Parmesan cheese
2/3 cup dry quick oats
1 1/3 cup water
1 cup skim milk
First, get your oatmeal & water cooking in the microwave. Chop the arugula & tomato roughly. Scramble the eggs. Spray a nonstick frying pan with Pam and preheat to medium. Stir-fry the arugula just until wilted, maybe about a minute, then toss in your eggs. Stir over medium heat until almost cooked, and stir in your tomato for the final minute or two. Top with about a tablespoon of grated Parmesan cheese. Serve alongside the oatmeal and milk.
48 g carbs (39%)
36 g protein (29%)
20 g fat (32%)
Flikr image courtesy rianpie
