Leek and Cheddar Oats Cooked in Stock
Makes 1 serving

INGREDIENTS
50 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
300 ml Chicken stock (Made up from a cube or a pot.)
60 g, sliced thin Leek
30 g Reduced-fat cheddar
1 large, about 55 g Egg
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Plenty Black pepper

METHOD
1. Soften the leek in a sprayed pan over a medium heat for four minutes until it collapses.
2. Add the oats and the stock and simmer for five to six minutes, stirring, until thick.
3. Off the heat, stir in the cheddar until it melts. Wipe the pan and fry the egg in it with another spray.
4. Egg on top, a lot of black pepper.

Contains milk, eggs and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Stock instead of milk and it tastes like a leek risotto that took six minutes. A stock cube is fine; the celery flag comes from the stock.
Reduced-fat cheddar melts less smoothly than full-fat, but at 30 g the difference is 45 kcal, which is a fair trade in a bowl this size.

Full recipe: https://www.getfuel8.com/recipes/leek-cheddar-oats-stock
