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Savoury oatmeal with mushrooms and spinach

Name: Savoury oatmeal with mushrooms and spinach
Yield: 2
Ingredients: 1 Small onion, diced; 1 Garlic clove, crushed; 200g Mushrooms, sliced; Leave stripped from 3 thyme sprigs; 75g Oatmeal, rolled oats or porridge oats; 450ml Vegetable stock; 100g Baby spinach leaves; 30g Grated reduced-fat Cheddar cheese; 2 Small free-range eggs; Salt and freshly ground black pepper

Vegetarian

Instead of eating porridge with honey or sugar, try this delicious savoury version. Oatmeal is so healthy, helping to regulate your blood sugar levels, and flavouring it with cheese, mushrooms and greens is the new trend. If wished, you can substitute shredded spring greens or kale for the spinach.

Preparation Time	10mins
Cooking Time	30mins
Level	Medium
Serves	2
Bites	0.5

Ingredients

1 Small onion, diced

1 Garlic clove, crushed

200g Mushrooms, sliced

Leave stripped from 3 thyme sprigs

75g Oatmeal, rolled oats or porridge oats

450ml Vegetable stock

100g Baby spinach leaves

30g Grated reduced-fat Cheddar cheese

2 Small free-range eggs

Salt and freshly ground black pepper

Method

Lightly spray a non-stick pan with oil and set over a low heat. Cook the onion and garlic for 5 minutes, stirring occasionally , until softened. Add the mushrooms and cook until tender.

Stir in the thyme and oatmeal, and cook for 1-2 minutes. Add the stock, increase the heat to medium and simmer gently, stirring occasionally, for about 15 minutes or until all the liquid has been absorbed and the porridge has thickened. It should be moist rather than dry.

Stir in the spinach and cook for 1 minute or until they wilt into the porridge. Stir in the cheese and season to taste with salt and pepper.

Meanwhile, poach the eggs in a pan of simmering water or an egg poacher until the whites are set and the yolks are still runny. Remove carefully with a slotted spoon and drain on kitchen paper.

Ladle the porridge into 2 shallow serving bowls and top with the poached eggs.