Instructions
- Add oats and milk to a bowl, stir and let soak for about 5 minutes.
- In a separate bowl, whisk eggs with salt and black pepper until well combined.
- Add olive oil to the eggs and whisk again.
- Stir soaked oats into the egg mixture.
- Add shredded mozzarella, crushed red pepper and parsley, and mix until evenly combined.
- Heat a little vegetable oil in a non‑stick pan over medium‑low heat.
- Pour the mixture into the pan and spread it into an even layer.
- Sprinkle black sesame seeds on top if using.
- Cook for 3–5 minutes until the bottom is golden and the edges are set.
- Flip and cook for another 2–3 minutes until fully set and crisp at the edges, then rest briefly before slicing.
Notes
There is something deeply satisfying about turning a handful of simple breakfast staples into a golden, cheesy skillet slice that feels like a proper meal rather than a rushed snack. In this recipe, quick oats soak briefly in milk until they swell and soften, creating a comforting base that cooks up crisp at the edges and tender in the centre. Eggs bring structure and richness, binding everything together into a slice that you can cut and lift from the pan just like a small, rustic frittata. Mozzarella melts through the mixture, giving little pockets of stretchy, savoury cheese that make each bite feel indulgent without being heavy. A touch of crushed red pepper adds gentle warmth, while parsley brings a fresh, herbal note that keeps the flavour bright. Black sesame seeds on top add a subtle nuttiness and a pleasing contrast in texture, although you can leave them out if you prefer a simpler finish. The whole mixture comes together in minutes, making it ideal for mornings when you want something hot and satisfying but do not have time for complicated cooking. Because it is cooked in a single pan, there is very little washing‑up, which is always a welcome bonus at breakfast. You can enjoy it on its own, cut into wedges, or pair it with a salad, yoghurt or sliced tomatoes for a more substantial plate. This is the kind of recipe that quickly becomes a weekday favourite, because it proves that with one cup of oats and two eggs, you can create something that feels thoughtful, filling and genuinely enjoyable.
Nutrition
Serving: 236gCalories: 413kcalCarbohydrates: 34.7gProtein: 19.5gFat: 22.1gSaturated Fat: 6.9gPolyunsaturated Fat: 5gMonounsaturated Fat: 9.4gTrans Fat: 0.2gCholesterol: 196mgSodium: 223mgPotassium: 282mgFiber: 4gSugar: 6.9gVitamin A: 300IUCalcium: 237mgIron: 2.3mg