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Kale, Turkey Sausage and Egg Oatmeal

by Livestrong_Recipes  |  Jan 13, 2016

Kale, Turkey Sausage and Egg Oatmeal
  1. PREP
  2. 10 m
  • COOK
  • 12 m
  • TOTAL
  • 22 m

The flavors will pop with the addition of sun-dried tomatoes and hot pepper flakes to the cooking liquid. The generous inclusion of kale helps you meet your vegetable quota for the day. Recipe and image courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 2

  • 1 Fully Cooked Turkey-Sausage Links
  • 6 piece Sun-Dried Tomatoes Halves Bags
  • 2 tsp olive oil
  • 2 Free Range Egg
  • 2 1/2 cups low-sodium vegetable broth
  • 1/8 tsp red pepper flakes
  • 1 cup Old Fashioned Rolled Oats Whole Grain
  • 5 oz Kales, Mixed Baby
  • 1 1/2 tsp Grated lemon zest
  • 1/4 tsp sea salt

DIRECTIONS

1 Thinly slice the turkey sausage (or chicken or vegetarian sausage) into coins; set aside. Finely chop or thinly slice the sun-dried tomato halves; set aside (do not rehydrate).
2 Heat the oil in a large (PFOA-free) nonstick skillet over medium-high. Add the eggs and fry until desired doneness, about 3 minutes. Set aside, covering loosely to keep warm.
3 Meanwhile, bring the vegetable broth, sausage, sun-dried tomatoes, and hot pepper flakes to a boil in a medium saucepan. Reduce heat to medium, add the oats, and stir until fully cooked, about 5 minutes. Add the kale and stir until fully wilted, about 1 minute. Stir in the lemon zest and salt.
4 Transfer to bowls, top with the eggs, adjust seasoning, and serve.