Savory Egg and Oat Breakfast Bowl

1.In a medium saucepan, bring 2 cups of water to a boil. Add the rolled oats and a pinch of salt, then reduce the heat to low and simmer for about 5 minutes, stirring occasionally until the oats are cooked and creamy.

2.While the oats are cooking, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

3.Add the minced garlic to the skillet and sauté for an additional minute until fragrant.

4.Stir in the diced tomato and chopped spinach, cooking for another 2-3 minutes until the spinach is wilted and the tomatoes are softened. Season with salt and pepper to taste.

5.In a small bowl, whisk the eggs with the milk until well combined. Pour the egg mixture into the skillet with the vegetables, stirring gently to scramble the eggs until they are fully cooked, about 3-4 minutes.

6.Once the oats are cooked, divide them into serving bowls. Top each bowl with the savory egg and vegetable mixture, and add additional salt and pepper if desired.