Breakfast recipe
Savoury oat slices packed with spinach, feta and mustard, served with juicy herbed tomatoes.
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Ingredients
20cm square tin, baking parchment, large frying pan, mixing bowl, jug
Method
Heat the oven to 200C/180C fan/gas 6 and line a 20cm square tin. Heat 1 tablespoon olive oil in a large frying pan over a medium heat, add the baby spinach and cook for 2 minutes until wilted. Tip into a sieve, cool briefly, squeeze out the liquid and chop.
Put the plain flour, porridge oats, baking powder, 0.5 teaspoon salt and half the black pepper in a large bowl. Crumble in three quarters of the feta and toss to distribute it evenly.
Whisk the eggs, milk and Dijon mustard in a jug. Pour into the flour mixture, add the chopped spinach and fold just until no dry patches remain. Scrape into the lined tin and level the surface.
Scatter over the remaining feta and bake for 25 to 28 minutes until golden, risen and firm in the centre. A skewer inserted into the middle should come out without wet batter. Rest in the tin for 5 minutes.
Cut the tomatoes into wedges and toss with the remaining 1 tablespoon olive oil, dried oregano, remaining 0.25 teaspoon salt and remaining black pepper. Cut the bake into eight slices and serve two per person with the tomatoes.
