Happy Friday, my friends!
I want to thank you guys SO much for all the sweet comments on the new header and my “luscious locks”. 😉 Y’all really know how to make a gal feel good! I’m really liking that my hair has gotten long again and plan on growing it out through the winter so I can donate it again in the spring! Anyway…back to the fact that it’s FRIDAY! Thank GOD we’ve made it through another week, right? Just to let you know, I’ve already got the weekend going for ya and it’s looking pretty darn GOOD! 😀
Much like the
breakfast lunch MEAL I had yesterday…
I know I said I was going to make some salsa and heck, with the obscene amount of corn and peppers I have in my fridge right now, I could at LEAST be making something Mexican around here, but after rearranging the pantry a couple of weeks ago and discovering a HUGE JASS jar of artichoke hearts (another impulse Sam’s Club purchase) that I’d forgotten about, it just felt wrong to ignore them any longer.
Marinated artichoke hearts, Kalamata olives, fresh tomatoes, and FETA!
While I don’t think you could go WRONG with this combo in the slightest, I do have a hunch that some of you may think I’m a little strange by choosing to top my
morning afternoon bowl of oats with it.
But let me ask you this…
If under all that lay a bowl of couscous…pasta…or even rice, would you be arching that eyebrow like you’re doing right now? 😉
So yesterday, after I got back from a good sweat sesh at the gym, blasting Elvira’s AC at 60 degrees all the way home, I couldn’t WAIT to have something warm in my belly. I spotted the tomatoes…the artichokes (and olives) called to me from the pantry…the parsley that is unbelievably still alive after three weeks was begging for some attention…
And we all know how I feel about feta!
I made a few flavor adjustments to my go-to egg white oats recipe and in less than TEN minutes (obviously not including photography time…ha!), I had a hot steamy bowl of Greek-topped deliciousness!
And now, you can TOO!
You know, if you’re
strange cool like that! 😉
Savory Greek Style Egg White Oats
Prep Time: 2 minutes
Cook Time: 6-7 minutes
Keywords: stove top breakfast oats egg whites Greek
Ingredients (Serves 1)
- 1/3 cup old-fashioned oats
- 3/4 cup water
- 3 egg whites, whisked
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- pepper to taste
- 2 marinated artichoke hearts, chopped
- 2-3 cherry tomatoes, quartered
- 2-3 pitted Kalamata olives, sliced
- 1-2 Tablespoons crumbled feta cheese
- chopped fresh parsley for garnish (optional)
1. Combine oats and water in a small pot over medium-high heat.
2. Once it comes to a boil (about 3-4 minutes), add the egg whites and whisk vigorously until the egg starts to set.
3. Allow to oats to cook another 3-4 minutes, whisking/stirring a couple of times to break up the egg whites.
4. Transfer to a bowl and add the rest of the ingredients as toppings.
You say strange, I say GOOD!
Remember what I always say…don’t knock it till you try it! Now head on over to Laura’s corner of the web and tempt your taste buds (OR boggle your brain cells…whichever) with all the tasty linkups my fellow weird foodies have been cooking up this week!
Now tell me, what am I supposed to do with the rest of my FOUR POUND jar of artichokes?! Anyone down for a toga party at Heather’s? 😉
I love my artichokes!!! LOVE them!!
Yes my eyebrow was raised at the oats but you are right it is just that we are programmed to think of oats as breakfast not savoury and for dinner 🙂
I love that you donate your hair. I so should do that, I get my hair cut maybe once every 6 months and it grows fast so I really should. Where did you donate it?
Sorry love, totally missed this before! I donate to Wigs for Kids (http://www.wigsforkids.org/) as they don’t charge whatsoever for their wigs like Locks of Love does! A friend of mine at work told me about them!
All good lovely! I can see you are playing catch up on all your comment replying 😉
Sounds like such a great company and great cause!
Yeah…I kinda got a bit carried away with RECIPES and BERRIES and PUMPKIN ALL THE THINGS that I kinda forgot about responding to comments! Oops?
ALL THE COMMENTS!! 😉
That meme will NEVER get old. NEVER I tells you.
Hashtag truth! 😉
Three weeks? You deserve some kind of award for keeping your parsley alive and kicking for that long. Anybody laughing at that has yet to come across some of the finicky herb plants I’ve had before. They can be really demanding little buggers ;). I had an easier time keeping the office plants in check though some of them had been semi-dead already when I arrived.
Anyway, your Greek oats sound quite good to me. Omit the egg whites [sorry, I didn’t mean to egg you … ahem, I don’t eat eggs, I mean], add some extra green olives and we’re good to go.
Also, I’m SO down for the toga party – tell me when and I’ll be there :). If I can find a coral-coloured one, that is – along with Sunday Funday nails, obviously.
Good thing I just discovered egg white oats. This recipe looks awesome, Heather!
You may want to check this out <3 Thanks so much for being YOU! http://www.frecklednettles.com/2/post/2013/09/feel-good-friday.html
You are the absolute SWEETEST! Sorry I’m a bit behind and just seeing this! xoxo
I’m addicted to feta, so this actually sounds really good, despite the uniqueness of having this on oats 😉
omg i miss oats. and these sound so damn good. 🙁 i ate a ton of allergens this week so I’ve gotta back off for a while.
I don’t really like eggs. but I have this urge to reach through the computer screen and pick out/eat all of the olives and feta. Would that count as breakfast?
I’d say your well on your way to becoming Lucille Bluth! 😉
Mmmm, I like most anything with olives… and feta. 🙂
we need to start learning to like olives!!
i’ll take all but the olives, please! haha I keep trying those things and I keep hating them!
I still have yet to try the savoury oats thing! This seems like a great place to start though 😉
Well I don’t know about having a bowl of these for breakfast, but girl… you KNOW I love my savoury oats, so I’d be more than down to whip these up for lunch or dinner. Actually, come to think of it, it’s been way too long since I’ve had savoury oats. That needs to change!
You know I love Mexi-anything… why NOT Greek? I’m down with your strange. Sounds good. 😉
Thats so awesome that you donate you hair! I’ve only done it once, but hopefully next time my hair gets long enough I can do it again 🙂
Loving your greek oats! – I love the combo of artichokes, olives, tomatoes, & feta.
If I had a jar of artichoke hearts I’d probably be having some pizza nights. Love artichokes on pizza!
def strange but prob good! I love recipes like this!
I love me some artichokes and olives!! I still have yet to make savory oats!
Definitely strange but I love Greek food so I’m sure it’s good!
I totally arched my brow, but you’re right. I wouldn’t think twice about those flavors on pasta, and if you’re looking for ways to use those artichokes, then put those flavors on pasta with a little bit olive oil and you’ll be in heaven. Also go make Kirsten’s Fattoush Dip from Farm Fresh Feasts. It’s a Greek explosion in your mouth. You could always go with a Greek omelette or pizza too. Or you could just bring them to me in Cleveland because I love artichokes.
That’s funny that I’m reading this now – because I had some savory oat/quinoa flake mix for dinner! Need to try your topping mix sounds like a winner for sure, yum!
I used to eat savoury oatmeal all the time (although never for breakfast… I need sweet in the mornings!), but I haven’t had it in ages. Love the Greek flavours you used here!
Hmm you could make a spinach and artichoke dip, or use the artichokes in paninis, or top a pizza with them!
Yum! Ditch the olives and I’m in! This reminds me of the spicy black bean overnight oats I made on the blog, and also posted to strange but good. Oats don’t get as much savory attention as they should!
Oh my gosh I haven’t had an artichoke in forever, which is a shame because I freaking pop those things like candy. Seriously so so good! Although the whole savory oats does slightly freak me out. Ive tried them before, and I just couldn’t rock it. But I dunno, feta DOES make everything better right? 😉