A perfect vegetarian weekend brunch, spiced pea oaties

Although the 10 Day Plan was completed some weeks back, eating this healthily has made such a big difference to how I feel; quality sleep, more energy and just better overall generally, (as well none of the stomach aches and pains which had become the norm), that I'm determined to keep it up. Slowly I've been adapting old favourites and changing routines and this quick and easy alternative to a cooked breakfast has proved very popular. Knocked up in a few minutes, it's a lovely start to a lazy Sunday.

Spiced Pea Oaties

Serves 2 (makes 4 oaties)

½ mug of rolled oats (proper rolled oats, not instant)
½ mug frozen petit pois
1 egg
1 red chilli (deseeded if you prefer), finely chopped
2 spring onions, chopped
1 tsp turmeric
1 tsp ground cumin
1 tsp nigella seeds
salt and pepper to taste
1 tbsp oil

Blitz the oats in a blender until you have a coarse flour, tip into a mixing bowl. Defrost the peas under a running tap for a minute then blitz those too, adding them to the oats in the mixing bowl. Stir in the beaten egg, followed by the chopped chilli, spring onions, spices and seasoning. Heat the oil in a pan on a medium heat and drop in four separate spoonfuls of the mix, flattening each heap with a spoon. Cook for 3-4 minutes then flip over and cook the other side.

Lovely with a poached egg, mushroom and tomatoes and also good with avocado, rocket and a sprinkling of feta. Trust me, you won't miss the toast or the bacon.