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Herby eggs and tomatoes
Serves 4
Heat 2 tbsp olive oil in a large pan over a medium heat. Halve 4 medium-sized, firm but ripe tomatoes and cook, cut side down, for 10 minutes until slightly charred. Flip the tomatoes over and sprinkle with salt, pepper and a pinch of sugar. Cook for a further 15 minutes until soft. Transfer to a plate and wipe the pan clean with a ball of kitchen paper. In a small bowl, combine a bunch of chopped parsley and 2 crushed garlic cloves. Heat 1 tbsp olive oil in the same pan over a medium-high heat. Crack in 4 eggs and cook for 3-4 minutes until the whites are just set but the yolk is still runny, or to your liking. Remove from the heat and divide between plates. Add the tomatoes. Sprinkle everything with the parsley-garlic mixture, season with salt and black pepper and serve each portion with a slice of wholewheat toast.
Healthy blueberry pancakes
Serves 2
In the bowl of a food processor, combine 4 tbsp oats, 4 tbsp Greek yoghurt, 1 peeled banana, 2 egg whites, ½ tsp baking powder, 1 tbsp chia seeds and 100g fresh blueberries. Whizz until smooth. Heat a pan over a medium heat and coat with cooking spray. Working in batches, ladle in the pancake batter. Scatter a few extra blueberries over each pancake and cook for 2-3 minutes, then flip over and cook for another 1-2 minutes until golden-brown all over.
Spinach and Feta breakfast wraps
Serves 6
Heat a large pan over a medium-high heat and coat with cooking spray. Add 200g baby spinach leaves and cook for five minutes until they start to wilt. Add 1 x 400g tin of chopped tomatoes and 2 tbsp cream cheese and stir for 2-3 minutes and until fully combined. Transfer to a large plate lined with kitchen paper and set aside. Return the pan to a low heat and add 4 beaten eggs and some salt and pepper. Cook, stirring gently, for 3-4 minutes until scrambled. Remove from the heat and set aside. Warm 6 tortillas and fill with the eggs, the spinach mixture and a little crumbled Feta.
Apple and blackberry porridge
Serves 4
Place 160g rolled oats and 600ml milk or water in a large pan over a medium heat. Stir in a pinch of salt and bring to a steady simmer for 5-6 minutes, stirring often. Use a box grater to coarsely grate 1 apple onto a chopping board. Stir the grated apple, 1 tbsp runny honey and 120g blackberries into the porridge and heat through for one minute.
Breakfast fried rice
Serves 8
Heat 2 tbsp sesame oil in a large pan or wok over a medium heat. Add 1 chopped onion and 2 peeled, chopped carrots and cook for 3-4 minutes. Add 100g frozen peas and cook for another 2-3 minutes. Push the onion, peas and carrots to one side and pour 3 beaten eggs into the other side of the pan. Use a wooden spoon to scramble the eggs as they cook, then add 150g cooked, diced ham and stir everything together. Stir in 750g cooked rice and 2 tbsp soy sauce. Stir and cook for another 2-3 minutes until everything is heated through and combined. Top with chopped spring onions.
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