1 1/2 Tsp. Olive or Canola oil, divided
1 Cup Cremini Mushrooms, Sliced
1 Cup Packed Baby Spinach
1/2 Tsp. Garlic Powder, divided
1/2 Cup Quick Oats
1 1/4 Cup Bones & Marrow Broth
1/4 Cup Parmesan, Grated
Salt and Pepper to Taste
1 Large Egg
1/2 Tsp. Chili Flakes (optional)
Heat 1/2 Tsp. of the Oil in a small skillet over medium heat. When the Oil is hot, add the Mushrooms and 1/4 tsp of Garlic Powder, sauté for 4-5 minutes until softened. Transfer to a small plate and set aside.
Return skillet to heat and add another 1/2 Tsp. of Oil.
Add Spinach and remaining 1/4 Tsp. Garlic Powder to skillet, sauté for about 1 minute or until wilted. Transfer to the plate with the Mushrooms and set aside.
In a microwave-safe bowl combine the Oats and Bone Broth, stirring together. Cook for 1 1/2 to 2 minutes, stirring halfway through, until the Oatmeal is your desired consistency. Stir in Parmesan.
While the Oatmeal is cooking, coat skillet with remaining 1/2 Tsp. of Oil and return to heat. Carefully crack the Egg into a small bowl and slide carefully into the skillet.
Cover the skillet with a lid or aluminum foil and cook for 2-3 minutes until the Egg white is set and the yolk is cooked to your liking. Season with Salt and Pepper to taste.
To serve top cooked Oatmeal with Spinach, Mushrooms and Egg.
Sprinkle with Chili flakes if desired, and enjoy!