Summer Breakfast Inspiration

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When the weather warms up, sometimes it’s nicer to go for a lighter option for breakfast. Here is some amazing ideas for morning meals that will make you feel great.

Recipes courtesy of

DIY oaty fruity cerealDIY oaty fruity cereal


Porridge oats

Mixed seeds, e.g. pumpkin, sunflower, sesame, poppy

Mixed nuts, e.g. almonds, hazelnuts, walnuts

Fresh fruit/berries, e.g. blueberries, raspberries, strawberries

Natural yoghurt





Cranberry granolaCranberry granola


Mixed nuts, such as brazils, hazelnuts, walnuts

Jumbo rolled oats

Seeds, such as sunflower, pumpkin

Dried cranberries

2 tablespoons vegetable oil

Plain yoghurt

1 teaspoon ground cinnamon

Runny honey

Asparagus frittataAsparagus frittata


6 large free-range eggs

1 tablespoon extra virgin olive oil

1 knob of unsalted butter

1 bunch of small asparagus


Preheat the oven to 180ºC/gas 4.

Beat the eggs with a little sea salt and black pepper.

Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes.

Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.

Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like.


Tomato and basil omeletteTomato and basil omelette


2 sprigs of fresh basil

3 cherry tomatoes

2 large free-range eggs

Sea salt

Freshly ground black pepper

Olive oil


Pick the leaves off the basil and roughly tear them.

Cut the cherry tomatoes in half on a chopping board.

Crack the eggs into a mixing bowl.

Add a tiny pinch of salt and pepper.

Beat well with a fork until fully combined.

Place a small non-stick frying pan on a low heat to warm up. Meanwhile…

Add ½ tablespoon of olive oil to the pan and turn the heat up to high.

Carefully add the tomatoes and fry for 1 minute.

Turn the heat down to low and sprinkle over the basil leaves.

Carefully pour in the eggs, then tilt the pan to spread them out evenly.

Using a fork, swirl the eggs around the pan a little.

When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half – when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.


We love these recipes from but please comment below if you have any of your own recipes you’d like to share!


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