Hearty porridge with spinach and mountain cheese

Ingredients for 2 servings:

• 75 g oat flakes, wholegrain
• 250 ml milk
• 250 ml water
• 1 pinch of sea salt
• 25 g oat bran
• 1 m.-large zucchini
• 2 handfuls of baby spinach
• 50 g mountain cheese, grated
• chili salt
• 2 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

suitable for all meta types

Wash and coarsely grate the zucchini. Wash and drain the spinach. Briefly toast the oats in a saucepan to release their aroma. Deglaze with the milk and water, add the sea salt, and oat bran. Bring everything to a boil and simmer on medium heat for about 4 minutes. Add the spinach, zucchini, and mountain cheese and simmer for another minute. Remove the pan from the heat and let the porridge rest for 10 minutes until it has finished swelling. During this time, the porridge will become beautifully creamy. Season with chili salt. While the porridge is resting, fry or poach the eggs, depending on your taste, and then serve them in two bowls with the warm porridge.