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 www.jamieoliver.com

DIY oaty fruity cerealDIY oaty fruity cereal

Ingredients:

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

Ingredients:

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

Ingredients:

6 large free-range eggs

1 tablespoon extra virgin olive oil

1 knob of unsalted butter

1 bunch of small asparagus

Method:

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

Ingredients:

2 sprigs of fresh basil

3 cherry tomatoes

2 large free-range eggs

Sea salt

Freshly ground black pepper

Olive oil

Method:

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 www.jamieoliver.com but please comment below if you have any of your own recipes you’d like to share!

 

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