Page 39 - Cosmopolitan - UK (April 2020)

mo v e
Breakfast
(*AKA people who are lazy but
also want to eat healthily)
Say bye to burnt toast and dry breakfast bars with thes
easy recipes by Annie Morris from cereal company Spo
VEGGIE SUMMER
FRITTATA BERRY MUESLI
Serves Cals Sat fat Sugar Serves Cals Sat fat Sugar Makes Cals Sat fat Sugar
2 202 2g 7g 1 507 3.5g 26g
Ingredients: 1 leek, Ingredients: 50g
300g tomatoes, 150g oats, 100ml coconut
mushrooms, 1 fresh red yoghurt, 100ml water,
chilli, 4 eggs, handful generous squeeze
of basil leaves. of lime juice, ¼ tsp
Method: Preheat the vanilla extract.
oven to 200°C and chop Toppings: Blueberries,
the leek, tomatoes, freeze-dried berries,
mushrooms and chilli as toasted flaked almonds,
desired and set aside. maple syrup to taste.
WORDS DANIELLA SCOTT. RECIPES BY ANNIE MORRIS. PHOTOGRAPHS MICHAEL HART
Add 1 tbsp of oil to a Method: Mix all the
large ovenproof pan at ingredients together
a medium to high heat. (aside from the toppings)
Whisk the eggs in a bowl and put them into
and season. Fry the rest an airtight container,
of the ingredients for 5 to then refrigerate them
10 minutes. Pour the eggs overnight – or for at
over the top of the fried least four hours. In
veggies, creating an even the morning, pop the
layer across the pan. mixture into a bowl and
Place the pan in the oven add your toppings – as
and bake for 20 minutes. much as you like of each.
Take out of the oven and It’s worth investing in
leave to cool for 10-15 some (watertight) jars
minutes before removing or containers for this
from the pan with a – they’ll save your
spatula. Slice into quarters breakfast from leaking
and place into an airtight all over your bag and
container, then pop in ruining your stuff… and
the fridge overnight. your entire day.
o
b
se
w
on
E
BEETROOT
FETAA MUFFINS
12 177 2.3g 1.9g
Ingreedients: ½ red cinnamon, vanilla bean
onion (chopped), 80ml powder, baking powder
l
220
f
d
db
b
l
olive oil, 220g spelt and bicarbonate of soda.
flour, 2 tsp cumin seeds, BANANA AND In another bowl, dissolve
1 tsp baking powder, the coffee in 1 tsp of boiling
1 tsp bicarbonate of COFFEE LOAF water, then whisk in the
soda, 150ml milk, 200g eggs, syrup and oil. Pour
beetroot (peeled and Serves Cals Sat fat Sugar this into the dry mixture
215
12
12g
3g
roughly grated), 50g and gently mix. Add in
cooked chickpeas, handful Ingredients: the banana. If the batter is
of watercress (chopped), 2 bananas, 100g coconut too wet, add a little flour; if
100g feta cheese. or buckwheat flour, 100g it’s too dry, drizzle in some
Method: Preheat the ground almonds, 20g more oil. Spoon the mixture
oven to 200°C and sunflower seeds, 75g into your tin. Top the loaf
grease a 12-hole muffin pecan nuts (roughly with the rest of the pecans
tin. Fry the onion in a chopped), 1½ tsp ground and bake for 20-25
splash of olive oil until cinnamon, ¼ tsp vanilla minutes, until you can
soft. Remove from heat. bean powder (or extract), insert a knife and it comes
In a large bowl, place 1 tsp baking powder, ½ tsp out clean. Allow to cool in
the flour, cumin, baking bicarbonate of soda, 2 tsp the tin for 10 minutes, then
powder, bicarbonate of instant coffee, 3 large move to a wire rack. Serve
soda and a pinch of salt eggs, 125ml pure maple with yoghurt or on its own
and mix. Add the milk, syrup, 60ml olive oil. with a cup of coffee.
the remaining olive oil Method: Preheat the
and beetroot and whisk oven to 180°C, and grease Want more breakfast
to form a sticky dough. a loaf tin. Peel and mash ideas? Nutritionists
Stir in the chickpeas and the bananas in a bowl. In a share what they eat at
watercress, and spoon the separate bowl, combine the Cosmopolitan.com/uk/
mixture into the muffin tin. flour, almonds, sunflower healthybreakfast
Crumble the feta on top. seeds, 60g of pecans,
COSMOPOLITAN · 39