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Oatmeal with cheese and tomatoes

Oatmeal Egg Pancake with Cheese and Tomatoes

A filled oatmeal pancake — a complete breakfast! If you're watching your figure and your health, and just want a tasty, wholesome bite in the morning to power you through the day, this recipe is for you. A filled oatmeal pancake gives you energy and does your body nothing but good. Make it with love for yourself and your family — breakfast, lunch, or dinner.

sharlis

Recipe author

Composition / ingredients

Servings:

Oat flakes (not instant)

Eggs

Milk

Salt

Hard cheese

Tomatoes (cherry)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 25 % 6 g

Carbohydrates 46 % 11 g

121 kcal

GI: 20 / 80 / 0

Cooking method

Cooking time: 10 min

Step 1:

Use old-fashioned rolled oats, not the instant kind. Put them in a blender and pulse on low speed into a coarse crumb — not flour. It only takes about 30 seconds.
Step 2:

In a bowl, mix half the ingredients for one pancake: one and a half tablespoons of oat crumb, one egg, 15 ml (2 tablespoons) of milk, and a pinch of salt.
Step 3:

Stir everything together well with a fork, whisking a little so the egg is nicely beaten. This makes the batter for one pancake, but you can mix the whole batch at once and just divide it in two when you cook.
Step 4:

Prep the filling right away. Wash the tomatoes and slice them into rounds. I used cherry tomatoes, but any kind works.
Step 5:

Grate the cheese on a coarse grater.
Step 6:

Pour the batter for one pancake into a dry skillet. Cook over low heat until bubbles form and the bottom turns golden — about 2 minutes. You can cover the pan with a lid.
Step 7:

Flip to the other side and cook for about 30 seconds.
Step 8:

Then flip the pancake back over and add the filling: a layer of cheese, the tomatoes with a little salt, and another layer of cheese. You don't have to flip it a second time — pick whichever side you want facing up. I wanted mine a bit more golden.
Step 9:

Fold the pancake in half and let it cook a little longer so the cheese melts. Make and fill the second pancake the same way. You can also add the filling right on the serving plate and just warm everything through.

Instead of grinding the oats, you can simply soak them in the milk and egg and let them swell for 5–7 minutes. This is handy if you'd rather not pull out the blender. Just be sure to use slow-cooking old-fashioned oats, not the quick kind — that's what keeps it a proper wholesome dish.