Have you tried oatmeal with salt? This one with kimchi, egg and cheese is great. Amazingly creamy. Suitable for breakfast, lunch or dinner.
Nutrition (1 serving)
- 438 kcal
- 32,2 g carbohydrates
- 22,9 g fats
- 23 g protein
Per 2 portions
- 3 spring onions
- 1 onion
- 2 cloves garlic
- 150 g pickled vegetable kimchi
- 1 tbsp olive oil
- 80 g oats
- 1 tbsp soy sauce
- 150 ml water
- 1 egg
- 1 tbsp parmesan
- 30 g mozzarella
- 2 eggs
- 1 spring onion
- 15 g mild sweet chilli sauce
Instructions
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Heat a tablespoon of oil in a saucepan and add the spring onions. Sauté and add the onion and garlic. Sauté again for a while until golden. Add 150g of drained kimchi and cook, stirring occasionally, until softened and lightly browned.
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Add the oat flakes and cover with water. Add the soy sauce and cook, stirring occasionally, until the flakes have absorbed the liquid and the mixture is creamy.
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Next, add the egg to the mixture and stir until cooked and incorporated into the oatmeal. Remove from the heat and stir in the grated Parmesan cheese.
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Divide the prepared salted oatmeal between two plates and sprinkle each portion with grated mozzarella.
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Work 2 more oxbows to finish. Place these on salted oatmeal, drizzle with sweet chilli sauce and garnish with spring onions. You are ready to serve!
