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tert in seattle

writes:
>
>
>On Mon, 29 Jul 2019, tert in seattle wrote:
>
>> writes:
>>>
>>>
>>> On Mon, 22 Jul 2019, tert in seattle wrote:
>>>
>>>> I've made it twice now - melt butter, sautee a cup or so of chopped
>>>> spinach for a minute, pour in 3 whisked eggs to which you've already
>>>> added about a quarter cup finely grated parmesan, and cook, stirring,
>>>> until done - easy, nutritious and delicious
>>>>
>>>>
>>>
>>> I have used those 3 ingredients PLUS leftover rice, to make a kinda
>>> "frittorta".
>>>
>>> Heat some butter in a skillet, mix all the ingredients and
>>> pour into the hot skillet. Cook til it sets. You can brown it in the
>>> broiler.
>>
>> that makes me think of the savory oatmeal I made yesterday
>>
>> 1. make oatmeal
>> 2. fry up some garlic in olive oil
>> 3. pour the oatmeal on the garlic and mix together
>> 4. mix in grated cheddar right when you take off the heat
>> 5. top with fried egg, s & p
>
>I need to try this. But, what's the texture of this savory oatmeal? I
>can't imagine gloppy oatmeal with an egg on top of it....

I use steel cut oats for my oatmeal, wouldn't describe it as gloppy.
It's not any gloppier than grits, fwiw. Have not tried it lately in
favor of doing the cheese & garlic thing with brown rice instead, no
egg on top.

I've started making granola with rolled oats. The basic is just 3 cups
oats, 1/2 cup oil (I'm using sunflower), and 1/2 cup brown sugar
dissolved in water and cooked down not quite to a syrup. And some salt.
Granola is pretty forgiving so none of this needs to be too precise. Mix
the oats with the oil & 'syrup' and bake at 325 for about 30 minutes,
stirring occasonally. You can add dried fruit or choc chips or whatever
after it's cooled.