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Ambassador [Associate]
Ambassador [Associate]
  • 363 calories
  • 20 min
  • 4 servings


  • 1 small bunch asparagus
  • 32 fl oz chicken or vegetable broth
  • 4 eggs
  • 1 oz Parmesan cheese
  • 16 sun-dried tomatoes, oil-packed
  • black pepper
  • extra virgin olive oil
  • oats, quick cooking
  • salt


  1. Wash and dry the asparagus. Snap or cut off woody ends, then cut into 3-inch pieces.
    • 1 small bunch asparagus
  2. Add salt and broth to a medium saucepan, cover, and bring to a boil over high heat. Once boiling, stir in oats and reduce heat to medium-low. Cover and let simmer for 3-5 minutes or until oats reach desired consistency.
    • ⅛ tsp salt
    • 32 fl oz (4 cups) chicken or vegetable broth
    • 2 cup oats, quick cooking
  3. Meanwhile, preheat a large skillet over medium-high heat.
  4. Once the skillet is hot, add oil and swirl to coat the bottom. Add asparagus and season with salt and pepper. Cook, turning often, until crisp-tender, about 5 minutes. When done, transfer asparagus to a plate and loosely cover with aluminum foil.
    • 2 tsp extra virgin olive oil
    • ⅛ tsp salt
    • ⅛ tsp black pepper
  5. Return skillet to stove, reduce heat to medium, and add more oil. Gently crack eggs into the skillet and season with salt and pepper. Cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes.
    • 2 tsp extra virgin olive oil
    • 4 eggs
    • ⅛ tsp salt
    • ⅛ tsp black pepper
  6. Finely grate Parmesan.
    • 1 oz Parmesan cheese
  7. Thinly slice sun-dried tomatoes.
    • 16 sun-dried tomatoes, oil-packed
  8. To serve, divide the oatmeal between bowls and top with asparagus and eggs. Garnish with Parmesan and sun-dried tomatoes. Enjoy!

Nutrition per Serving

Net Carbs


  • aluminum foil
  • chef's knife
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • nonstick skillet
  • spatula
  • stirring spoon
  • tongs