Breakfast Archives

Omelette recipes

Watercress and olive omelette

10 minutes

Bircher muesli with raspberry compote

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus overnight to soak

Ingredients

250 g rolled oats
1 t ground cinnamon
100 g dried figs, chopped
1 1/2 cups cream
Milk, for drizzling
2 cups raspberries

Method

In a bowl, combine the oats, cinnamon and dried fig and soak in the cream overnight, adding some milk if the consistency becomes too thick.

Mash half of the berries coarsely with a fork and spoon into individual bowls. Top with a good helping of the creamy oats and then with the remaining whole raspberries.

Cook’s note: For a healthier option, soak the oats in milk instead of cream. Or use apple juice and serve with plain yoghurt and raspberries.

Per serving: 2289.8 kJ, 9.4 g protein, 27.2 g fat, 61.7 g carbs

TASTE’s take:

This is a decadent way to start the day, but, by all means, try it anytime as a bowl of pure comfort.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Watercress and olive omelette

Granola, ricotta and yoghurt cups with iced berries

Fresh asparagus with apple butter and soft-boiled egg

Soft-poached egg with creamed-feta and-olive toasts

Sun-dried tomato scones with olive butter

Baked caramelised onion and Parmesan omelette

Baked bacon and egg breakfast

Pumpkin flapjacks with butterscotch sauce

Ciabatta toasts with baby button mushrooms and romesco sauce

Sour-fig jam with French-toasted flapjacks and Saint-Andre brie

Crispy potato cakes draped with salmon and red onion slivers

Bircher muesli with raspberry compote

Bircher muesli with raspberry compote

Ingredients

Method