Steam the carrot, the pees and the courgette (or other kinds of vegetables chosen by you) together, cut the onion, brown it in a pan with a little oil and a drop of water, whisk the cooked vegetables to give them a strongest taste, and then make a cream with them using a fork or a liquidizer.
Toast the oatmeal in a pan without adding anything; this is to make the oat more colorful and crunchy.
In a bowl break the 4 eggs, add the vegetables, the cheese, the milk and 3 spoonfuls of toasted oats (leave also one spoonful of it by a side so that you can put it over the cakes in the end).
Pour the cream of egg in small molds (you can also use those in aluminum for a single portion) and complete with the remaining oatmeal.
Cook for about 15/20 minutes in a hot oven at 180/200 degrees centigrade.
Meanwhile prepare the rice (by following the instructions on the product’s box), season it with tomatoes and corn and accompany the rice cakes with it.