In our day-to-day rush we often neglect our diet, especially breakfast which, in fact, should be the heaviest meal of the day as one needs nutrition and energy to carry on the whole day.

While it may not be possible to prepare an elaborate breakfast during the week, on weekends and holidays if one spends some time in the kitchen one can prepare some interesting dishes which will also break the monotony of the usual egg, butter and toast breakfast.

Here are some recipes to try:

1) Mushroom & Cheese Omelette Fritata


6 eggs

1 cup sliced mushrooms, sauteed with salt & pepper

1 cup mozzarella cheese, shredded

½ cup tomatoes, small cubes

1 tbs green chillies, finely chopped

2 tbs fresh coriander, fine chopped

Salt & pepper to taste

2 tbs butter or oil


Beat eggs in a large bowl. Add all the ingredients except cheese in the eggs and mix well.

Keep the cheese cold in the refrigerator.

Heat butter in a non-stick sauté pan, pour the mixture over, keep stirring and mixing on medium heat for a minute or so while still not fully cooked and some liquid egg is still visible.

Leave it undisturbed on low heat for two to three minutes until the top is fully cooked. Sprinkle the shredded cheese evenly all over the top, cover and cook on very low heat for a few seconds until the cheese starts melting.

Uncover and place under a broiler, salamander for few minutes until the cheese is golden and bubbling. Run a butter knife around the edges, shake carefully to separate it from the sauté pan. Slide it on to a large plate. Cut into wedges and serve with fresh salad, fried sausages and bread.

2) Potato and Pepperoni Bake (brunch for kids)


4 large potatoes, peeled and very thinly slices with slicer

2 cups beef or chicken pepperoni

4 tomatoes, small cubes

1 cup spring onion, finely chopped

2 cups shredded mozzarella and cheddar mix

1 cup white pasta sauce

Salt & pepper to taste

¼ cup melted butter


Brush a glass baking dish with a little melted butter. Preheat the oven at 180c or 350F. Spread half of white pasta sauce in the bottom. Start layering the potato, sprinkle some salt & pepper, pour half of the melted butter, layer pepperoni and add a layer of cheese mix.

Make the second and third layer in the same way. Make the top layer with potato, spread white sauce and cover it with cheese mix.

Bake for about 25-30 minutes until you can see bubbles in the bottom and cheese on top is golden brown. Insert a butter knife to make sure that the potatoes are tender.

Take out and let it rest for five minutes.

Cut into squares.

Serve hot with any kind of eggs, spicy beans in tomato sauce and fresh salad!

3) French toast with apple sauce


(For Apple Sauce)

1 apple peeled, cored and sliced thinly

¼ cup brown sugar

1 tbs butter

A pinch of salt

(For French toast)

4 thick brown bread slices

2 eggs

1 ½ cup milk

2 tbs cream

2 tbs brown sugar

¼ tsp vanilla essence Oil or butter to fry as needed

Method for Apple Sauce

Heat butter into a sauté pan, add apple, and cook on medium heat until soft. Add brown sugar and salt, and cook on medium low until thick apple sauce is ready.

Method for French Toast

Trim the edges of bread slices and keep aside. Combine all other ingredients in a bowl and beat well. Pour in a large shallow bowl, dip the bread and let it soak on both sides. Keep it in the refrigerator for 15-30 minutes.

Heat the butter in a large sauté pan, carefully lift the bread slices with a spatula and place in the pan. Cook on both sides on medium heat while putting slight pressure with the spatula until the toast is cooked from inside and is golden brown.

Take out in a serving plate, pour apple sauce and a dollop of cream on top.

Garnish with a sprig of mint. Serve hot. Enjoy!

Originally published in Dawn, EOS, February 19th, 2017