This week is all about getting your morning off to a great start – it’s Breakfast Week!

Confession time – we’re totally guilty of skipping breakfast. It’s all too easy to grab a coffee to go and forget about food till we’re totally starving at 10.30am. Not good!

 Breakfast Week

So in the spirit of the new year and because it’s Breakfast Week (24-30th Jan), here are three quick, easy and nutritious dishes that’ll keep you going right through to lunch. Let us know if you give them a go!

Creamy yoghurt porridge

3 tbsp (25g) porridge oats

150g pot 0% fat probiotic yoghurt

Pour 200ml water into a small pan and stir in the porridge oats. Cook over a low heat until bubbling and thickened.

Swirl half of the yoghurt into the porridge, then top up with the rest. Serve with sliced pear, chopped walnuts and a sprinkling of cinnamon.

Green fritters

140g grated courgettes

3 medium eggs

85g chopped broccoli

Small pack roughly chopped dill

3 tbsp gluten-free flour

2 tbsp sunflower oil (for frying)

Squeeze the courgettes between your hands to remove excess moisture. Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, then mix together. Add the flour, mix again and season.

Heat the oil in a non-stick pan. Put three large spoons of the mixture in the pan so you have three fritters. Cook for 3-4 minutes on a medium heat until golden brown, then flip over and cook again on the other side.

Repeat with three more fritters, then sprinkle over the rest of the dill and serve.

Tomato and basil omelette
2 sprigs fresh basil, leaves torn
3 cherry tomatoes, sliced
2 large eggs
Sea salt
Freshly ground black pepper
Olive oil

Crack the eggs into a mixing bowl and add a pinch of salt and pepper. Beat with a fork until combined. Heat the oil in a non-stick pan on medium heat, then add the cherry tomatoes and fry for a minute. Turn the heat to low, sprinkle over the basil leaves and pour in the eggs. Tilt the pan to spread them evenly.

Swirl the eggs around with a fork and cook until it begins to firm up. When there’s just a little raw egg left on top, use a spatula to lift the edges of the omelette and fold it in half. When it starts to turn golden brown, slide onto a plate and serve with more fresh tomatoes on the side.

Jen Allison
Jen is an online writer with a penchant for rose gold jewellery and oversized knitwear. She’s a stickler for grammar, loves a good book and can’t get enough of Instagram.

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