Bank Holiday Brunching
May is a wonderful month. Spring is in full bloom, and we’re finally starting to be rewarded with some sunshine. In addition, we are treated to TWO bank holiday Mondays! What could be better?
Whether you are spending your extra day off on the sofa, or busy entertaining family and friends, this delicious two-course brunch feast is the perfect recipe.
First up, we have a Bacon & Avocado Frittata. Essentially a fancy omelette, this simple recipe is perfect for all the family, with its vibrant flavours and appealing colours. Packed full of goodness, the avocado is popular amongst foodies right now, and we certainly see why. This breakfast treat is sure to impress.
For seconds we have a refreshing breakfast parfait. Super quick to make, and easy to store if you are planning ahead for the week. Crammed full of yummy fruits and yoghurt, the fruit parfait is a great way to start your day, or works as a tasty brunch dessert after your Frittata. We have topped ours with chia seeds, a great source of protein, fibre and Omega 3. Its properties have been said to combat diabetes, promote heart health and encourage strong bones and teeth.
Bacon & Avocado Frittatas
- 8 Rashers of smoked bacon
- 6 Medium sized eggs
- 1 Large avocado
- 1 Small red chilli
- 3tbsp olive oil
1. Prepare the vegetables. Finely chop the chilli (just use half if you don’t like your food too spicy). Half the avocado, remove the stone, peel the skin and cut it into chunky slices.
2. Heat a frying pan and add a dash of oil. A 24cm non-stick pan is ideal. Chop the bacon into chunks. Once the pan is hot, add the bacon, frying it on high.
3. Once the rashers are cooked through and beginning to turn crispy put the bacon to one side for now. Give the frying pan a quick clean.
4.Heat your grill to high. Whilst you are waiting for it to heat up, add a dash of oil to the frying pan and let it warm over a low heat.
5. In a bowl beat your 6 eggs, and add a pinch of salt and black pepper. Add half of the chopped bacon to your eggs, and pour the entire mix into the pan. Let it cook for 8 minutes, without stirring.
6. Once it has been cooking for 8 minutes, or until it is almost set, (whichever comes first) remove the pan from the heat.
7. Add your avocado chunks to the top of the frittata, and the remaining half of your bacon. Sprinkle the chilli pieces over the top and place the pan under the grill for roughly 5 minutes, or until it is firmly set.
8. Cut the frittata into wedges and serve.
- A tub of yoghurt (flavour and type of your choice)
- 200g granola
- A selection of fruit (your choice of fruit, but I would highly recommend strawberries, raspberries and blueberries as a delicious option)
- A pinch of chia seeds
1.Grab a glass. Mason jars can be a practical glass to use, and pretty dessert glasses look lovely, but any tall glass will suffice.
2. Fill ¼ of the glass with the yoghurt. Using a spoon smooth the yoghurt so that it is sitting level in the glass.
3. On top of the yoghurt, sprinkle a layer of granola, roughly the depth of 1cm. Again, smooth the granola so that it is sitting flat.
4. Take a handful of fruits from your selection and place it on top of the granola, spreading it in a relatively even layer. Your glass should now be roughly half way full.
5. Repeat the process, laying yoghurt, then granola, and topping it off with some more delicious fruit.
6. Sprinkle a pinch of chia seeds on top & chill in the fridge until ready to serve.