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For the vegetables:
• 3 Tbsps. oil
• 1 Cup onions chopped
• 1 Tbsp. finely minced garlic
• ½    Cup of each: celery, eggplant, peas, carrots, tomatoes and zucchini
For the coating
• 1 Cup Quaker Oats
• 2 Eggs
• 2/3 Cup low fat milk 
• ½ Cup low fat cream cheese 
• ¼ Cup chopped parsley
• ½ Kg chicken breast, skinless, boneless, boiled and diced 
For the topping
• ½    Cup shredded mozzarella cheese (low fat cheese
• ½    Tbsp. Nigella (black sesame) seeds

 

Cooking Instructions

• Preheat the oven to 180 degrees.
• Heat onion and garlic with oil and stir for 2 minutes and add vegetables and cook for a few minutes.
• Whisk eggs and milk in a bowl. Add oats, parsley and cheese, season with salt and pepper till well combined.
• Spread a layer of vegetable in a ceramic oven dish (ramekin).
• Top with a layer of chicken pieces and cover with a layer of egg mixture.
• Lastly, spread a layer of cheese and sprinkle Nigella seeds.
• Bake for 20-25 minutes or until golden brown.