Kale Pesto Brunch Bowl

By Nikki Sheriff

Oatmeal and pesto come together in this unique and deliciously savory dish.

Kale Pesto Brunch Bowl
Ingredients
  • 1/4 cup dry steel cut oats

  • 1 hard boiled egg

  • 2 TBSP pesto

  • 2 TBSP chopped kale

  • 1 heaping TBSP pine nuts

  • Pepper to taste

Directions
  1. Cook oats according to package directions.

  2. Toast the pine nuts in a skillet until lightly browned.

  3. In a food processor, blend the pesto and kale together. Place on top of the cooked oats.

  4. Peel and cut egg in half (or slice) and place over pesto along with pine nuts.

  5. Sprinkle pepper over the top.


Nutritional Facts

Servings
1
Calories 473
Total Fat 40g
Saturated Fat 7g
Sodium 710mg
Carbohydrates 29g
Fiber 4g
Sugars 2g
Protein 14g

breakfast brunch oatmeal main dish

1 reply

ohneclue
ohneclue 2016-11-08 12:50:05 -0600 Report

There's absolutely NO reason to eat oats at the rate of 25 net carbs of STARCH in oatmeal. I've never known a diabetic patient or client of mine that EVER would come close to burning off 25 net grams of STARCH. All it ever does is raise blood sugar and doesn't get into the KREBS cycle to burn starch for energy.