Scottish Omelette

• 50 grams of quick oats
• 150 millilitres of milk (you can use water)
• 1 egg
• 100 grams of haggis stuffing (without casing)
• seasoning to taste
• Instead of the haggis you could substitute, lardons, haslet, sausage, black pudding or other savoury filling of your fancy, which should be chopped into small pieces.

1. Put the oats into a bowl and stir in the milk.
2. Microwave on full power (850 watts) for 30 seconds.
3. Meanwhile beat the egg in a cup so that the white and yolk are homogenised, you do not need to beat in air, though doing so would add sponginess to the final result.
4. Stir the porridge mixture well and add the haggis, seasoning and beaten egg and stir well with a fork.
5. Microwave on full power for 1 minute and stir well.
6. Microwave on full power for 30 seconds and stir well.
7. Repeat for further 30 seconds at a time, if required, until you have dumpling consistency.
8. If your meat is well seasoned you may only need light seasoning, if not add salt and pepper to taste.
9. Serve and enjoy.
10. This makes a moderate portion for one. Quantities can be adjusted according to the size of your appetite. Add more liquid if you prefer a sloppier porridge, this one comes up stiffer than usual due to the egg.

oats, milk, egg, stuffing, instead

Taken from www.epicurious.com/recipes/member/views/scottish-omelette-1235817 (may not work)