two gals on a quest for awesome, healthy foods: jenny, a bio-psych student with a chaotic schedule who somehow finds time to stay fit; and kim, a bookstore-working vegetarian that ♥s simplicity and all things green.
Lightly spray medium sauce pan with olive oil and sauté onions and garlic, over medium heat, until just translucent. You need to stir constantly so the garlic won’t burn.
Add the water or milk and the oats, turn heat to high, and bring to a boil, stirring constantly.
Once boil is achieved, turn down the heat to low and simmer for five minutes, stirring occasionally.
Temper the egg by adding a spoonful of the hot oatmeal to the beaten eggs and stirring thoroughly. Now do this again with a second spoonful of oatmeal into the eggs. This brings the eggs to the temperature of the oats, ensuring that there won’t be any big pieces of egg in your finished product.
Slowly add the eggs back into the sauce pan with the oatmeal, stirring well to incorporate.
Return heat to medium and cook, stirring constantly, until eggs are cooked through, about four minutes.
Stir in half of shredded cheese.
Top with a few grinds of fresh black pepper and the remaining tablespoon of shredded cheese.