EggOats

The other night, MJ made some Chef John Mitzewich’s Parmlets: inverted cheese omelettes with the cheese on the outside. The inner, egger part was a scrambled mix of eggs, chicken, onion, mushrooms, and red bell peppers, along with other odds and ends, chopped. It was pretty good, although the cheese shell was a little overdone, and therefore steak knife tough. More to the point, there was half an omelettsworth of mix left over (no cheese), so I chopped it up and put it in my oatmeal.

Setup: 1/3 cup of stone ground rolled oats, one cup broth, half a cup of chopped omelette innards, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

Results: Very good. The egg matrix broke up and contributed to thickening the mix. The onions and mushrooms added an almost bacony taste, and the chunks-o-chicken provided all the protein one might want.

Rating: ***

Tags: breakfast, oatmeal, oatmeal omelette, recipe