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…
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? 😉