Composition / ingredients
Step-by-step cooking
Step 1:
For oatmeal, we take non-instant oatmeal. We put them in the bowl of a blender and grind them at low speed into a large crumb, but not into flour - it will take only 30 seconds.
Step 2:
In a convenient bowl, mix half of the prepared products for one oatmeal: one and a half tablespoons of crumbs, one egg, 15 ml of milk (2 tablespoons) and a pinch of salt.
Step 3:
Mix everything thoroughly with a fork and shake a little so that the egg is well beaten. We have prepared the dough for one oatmeal, but you can cook the whole dough at once and divide it into two parts when frying.
Step 4:
Immediately prepare the filling. Tomatoes are washed and cut into circles. I took cherry for the recipe, you can take any.
Step 5:
Cheese three on a coarse grater.
Step 6:
Pour the dough calculated for one oatmeal into a dry frying pan. Bake on low heat until bubbles appear and browning - about 2 minutes. You can cover the pan with a lid.
Step 7:
Turn over to the other side and bake for 30 seconds.
Step 8:
Then turn the pancake over again and spread the filling: a layer of cheese, tomatoes with salt and again a layer of cheese. You can not turn it over a second time - choose for yourself the "cover" for your product, I wanted my pancake to look more ruddy.
Step 9:
Fold the pancake in half and let it bake a little so that the cheese melts. According to the same scheme, we bake and fill the second oatmeal. You can spread the filling directly on the dish, and then just heat everything up.
Oat flakes can not be pre-ground, but simply soaked in milk and egg and left to swell for 5-7 minutes. This option will go for those who do not like to use kitchen appliances once again. The main thing is that the flakes are not fast-boiling, namely long cooking. This is exactly how a dish that meets the requirements of the PP will come out.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salt - 0 kcal/100g
- Oat flakes - 305 kcal/100g
- Raw Hercules - 390 kcal/100g
