Eat Well

Indonesian style

Indonesian-Inspired Banana Omelette for Two

Recipe / Lee Holmes

This recipe reminds me of the breakfast street food I enjoyed every morning when I was teaching English across Indonesia. You can make a savoury version, too, with shallots, garlic, chilli and toasted shredded coconut. This sweet version also tastes sensational with in-season mango, chopped mint and toasted coconut.

Serves: 2

2 large eggs
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
1 tbsp chia seeds
1 tsp alcohol-free vanilla extract
Pinch sea salt
2 ripe bananas, mashed
1 tbsp coconut oil
½ cup fresh mixed berries
2 tbsp pistachios
Rice-malt syrup, for drizzling
Handful mint leaves
Blueberries, to serve
Toasted shredded coconut, to serve (optional)

In small bowl, beat eggs, then mix in cinnamon, nutmeg, chia seeds, vanilla and salt. Stir in mashed banana.

Heat coconut oil in small frying pan over medium heat.

Pour egg mixture into frying pan and cook until set on the bottom of the pan.

Scatter over berries.

Scatter over pistachios and continue cooking until omelette is firm on top.

Carefully remove from pan.

Drizzle over rice-malt syrup, top with mint leaves, blueberries and shredded coconut, if using.

Serve immediately with coconut yoghurt or cream.

Spicy Brown Rice Porridge with Apple

Recipe / Lee Holmes

Porridge never goes out of fashion because there are so many creative ways to jazz it up and transform your morning from mundane to magic. This is a beautifully grounding breakfast, to be enjoyed with a steaming pot of herbal

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