Herbs, Cheddar and Zucchini PorrigeBreakfast

• 250 ml (1 cup) unsweetened milk or soy beverage
• 180 ml (3/4 cup) old-fashioned oatmeal
• 30 ml (2 tbsp) fresh parsley
• 5 ml (1 tsp) potted oregano (or 2.5 ml (1/2 tsp.) Dried oregano)
• 1 large green onion, sliced
• 125 ml (1/2 cup) grated cheddar cheese
• 1 medium zucchini cut into small cubes
• 160 ml (2/3 cup) Olympic Organic Plain yogurt
• Salt and pepper to taste.

In a large, microwaveable container, combine milk, oats, parsley, oregano and green onions. Cook for 5 minutes then let rest in the appliance for at least 3 minutes.

Stir in cheese and zucchini, then cook for an additional minute.

Upon serving, cover each portion with 1/3 cup (80 ml) of yogurt. To taste, decorate with a little more cheese, parsley and green onions.

Recipe & photo credits : Cynthia Marcotte