Recipe · 15 min
Savory Oatmeal with Egg, Asparagus, Sun-Dried Tomatoes & Parmesan
- 15 min
- 2–6 servings
- 363 kcal / serving
Creamy oats base topped with crisp-tender asparagus, runny eggs, sun-dried tomatoes and Parmesan. This quick savory bowl makes a satisfying weeknight meal with different textures in every bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small bunchasparagus
- 16 fl ozchicken or vegetable broth
- 2eggs
- ½ ozParmesan cheese
- 8sun-dried tomatoes, oil-packed
From the pantry: black pepper, extra virgin olive oil, oats, quick cooking, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · nonstick skillet · small saucepan · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small bunchasparagus
Dairy, eggs & chilled
- 2eggs
- ½ ozParmesan cheese
Pantry & dry goods
- 16 fl ozchicken or vegetable broth
Sauces, oils & condiments
- 8sun-dried tomatoes, oil-packed
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| chicken or vegetable broth | 16 fl oz | 32 fl oz | 48 fl oz |
| eggs | 2 | 4 | 6 |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| sun-dried tomatoes, oil-packed | 8 | 16 | 24 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the asparagus, trim off the woody ends, and cut into 3-inch pieces.
- In a small saucepan, combine the broth and a pinch of salt; bring to a boil, then stir in the oats and lower the heat to a simmer, cooking 3–5 minutes until the oats are tender and creamy.
- Meanwhile, heat a skillet over medium-high heat.
- Add a thin layer of oil to the skillet, then the asparagus; season with salt and pepper and cook, turning often, until crisp-tender, about 5 minutes. Transfer to a plate and loosely cover with aluminum foil.
- Return the skillet to the stove, lower heat to medium, add a little more oil, and crack the eggs into the pan; season with salt and pepper and cook until the whites set and the yolks are still runny, 3–4 minutes.
- Finely grate the Parmesan.
- Thinly slice the sun-dried tomatoes.
- To serve, divide the oatmeal between bowls, top with the asparagus and eggs, then sprinkle with Parmesan and sun-dried tomatoes.
Two tips
- Prep ahead by washing and trimming the asparagus early, then reheat with the oats if needed.
- Finish the bowl with a drizzle of extra virgin olive oil for extra flavor, if desired.
Nutrition per serving
- Calories
- 363 kcal
- Protein
- 20 g
- Carbs
- 36 g
- Fat
- 16 g
- Fiber
- 6 g
- Sodium
- 173 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.