Whisk the egg with buttermilk and add the oat flakes. Leave to soak for a couple of minutes.
Cut the mushrooms and courgette into thin slices and the red onion into small cubes. Heat some olive oil in a pan and cook the vegetables until they start to soften. Remove from the hob and stir in the soft cheese. Season with a little lemon juice and pepper and salt.
Cook the omlette from both sides in a pan with some vegetable oil and serve with the creamy vegetables.
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