Blistered ripe tomatoes with a Parmesan Oatmeal and an egg! This is a savory flavor explosion and one of my favorite breakfasts!
1 teaspoon butter
8-10 cherry tomatoes
3/4 cup cooked steel cut oats
1/4 cup grated parmesan cheese
1 egg, fried
Fresh basil, garnish
Balsamic vinegar, optional garnish
Salt, to taste
- For oatmeal, I recommend using overnight oats so they are ready to go in the morning. Find my overnight oats instructions here!
- In the morning, add butter to a small skillet over medium heat. Add tomatoes and cook for 2-3 minutes until tomatoes are lightly blistered, but not falling apart.
- Remove blistered tomatoes from skillet. Add one cup of cooked oats. If you are using the oats out of the fridge, add a few spoonfuls of water also. Add Parmesan cheese and cook, stirring constantly, until oatmeal is warmed through and creamy.
- Transfer oatmeal to a bowl. Top with blistered tomatoes and fried egg. Garnish with a pinch of salt, basil (optional), and a splash of balsamic vinegar (optional). Eat immediately!