| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 358 |
| Fat | 21.6g |
| Saturates | 5.3g |
| Protein | 13.9g |
| Carbs | 28g |
| Sugars | 3.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPeel and finely grate the garlic.
Rinse the courgettes and coarsely grate them.
Grate the Parmesan.
Heat the olive oil in a small pot placed over a medium heat.
Add in the garlic and courgette and sauté for 5 minutes or until slightly golden.
Stir in the oats, oat milk and water. Cook over a medium heat for 7 minutes or until creamy, stirring now and then to ensure nothing sticks to the pan.
Take off the heat and stir in the Parmesan and season well with the cayenne, salt and freshly ground pepper.
Heat the olive oil in a non-stick pan over a high heat and fry the eggs to your liking.
Rinse and pick the parsley.
Place the pumpkin seeds in a pan over a medium heat and toast until golden and crunchy.
Using a peeler, slice the Parmesan.
To serve, divide the oats between 4 bowls and top with the fried egg, parsley, pumpkin seeds, Parmesan cheese and a drizzle of the olive oil.
