Egg-white protein porridge with red berries

Ingredients

For 1 serving

• Rolled oats45 g
• Skim milk150 ml
• Egg whites100 g
• Strawberries80 g
• Raspberries50 g
• Cinnamon1 pinch
• Honey1 teaspoon

Contains: gluten, lactose, eggs,

In season: June – August

Method

1. Wash and hull the strawberries and cut them into quarters; gently rinse the raspberries.
2. In a small pan heat the milk with the rolled oats over low heat and cook for 5 minutes, stirring, until the oats are tender and the porridge thickens.
3. Take it off the heat and pour in the egg whites in a thin stream, whisking quickly so they don't set in lumps.
4. Return to low heat and cook for 2 minutes, stirring constantly, until the porridge is fluffy and risen and the whites are cooked.
5. Spoon into a bowl and finish with the strawberries, raspberries, cinnamon and a drizzle of honey.