Breakfast Platter
Breakfast Platter
- Preparation time 75 mins
- Serves 6 people
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Tired of the same old boring breakfast? This platter is calling your name.
Inside we uncover a delicious arrangement of healthy, simple recipes that complement each other perfectly. And if you're having a few friends or family over for brunch, there's something here that everyone will enjoy. See all the steps below!
Ingredients
Asparagus & Pea Frittata
- 6 eggs
- ½ cup cream
- ⅓ cup grated parmesan cheese
- 1 clove garlic, crushed
- Salt and pepper
- ½ cup frozen peas
- 3 green onions, thinly sliced
- 1 bunch asparagus, trimmed
Dill Cheese Pikelets
- ¾ cup self-raising flour
- ¾ cup milk
- 1 egg
- ½ cup grated tasty cheese
- 2 Tbsp chopped dill
- 30g butter, melted
For the Platter
- 6 eggs
- To serve:
- Smoked salmon
- Pickled onion
- Capers
- Whipped cream cheese
- Yoghurt berry pots
- Hot coffee
Method
Asparagus & Pea Frittata
- Preheat oven 180°C (fan forced). Grease and line all sides of a 20cm square cake pan with baking paper.
- Whisk eggs, cream, cheese, and garlic together in a large bowl. Season with salt and pepper. Add peas and green onion and mix well. Pour into prepared pan.
- Cut asparagus lengths in half lengthways then in half crossways. Arrange asparagus on the top.
- Bake 30-35 minutes or until set. Cool.
Dill Cheese Pikelets
- Sift flour into a medium bowl. Make a well in the centre.
- Whisk together milk and egg. Season to taste.
- Gradually whisk the milk mixture into flour to make a smooth batter. Stir in cheese and dill.
- Heat a large non-stick frying pan over medium heat. Brush with butter. Drop teaspoonfuls of batter into the hot pan, allowing room for spreading.
- Cook for 1-2 minutes until bubbles appear. Turn and cook for 1 minute. Transfer to a rack to cool. Continue with the remaining batter.
- Place in an airtight container and refrigerate until required or freeze in a single layer between baking paper.
For the Platter
- 30 minutes before serving, place frittata into a low 120°C oven and heat for approximately 30 minutes or until just warmed through. Cut into squares.
- Add pikelets - wrapped in foil - to oven 15 minutes before serving (to warm up slightly). Alternatively, warm in the microwave for 10-20 seconds (without foil).
- Add eggs to a saucepan and just cover with water. Cover with lid and cook on medium-high heat for 6 minutes or until medium soft boil. Drain and refresh. Peel.
- Just before serving, arrange smoked salmon, pickled onions, whipped cream cheese and capers on a platter. Place warm frittata and pikelets on the platter.
- Cut eggs in half and arrange on the platter along with fresh yoghurt berry pots. Serve.
Nutritional Information
- Serving size 188g
- Energy 1520kJ 363kcal
- Protein 17g
- Total fat 25.1g
- Saturated fat 14.5g
- Carbs (total) 17.4g
- Carbs (sugar) 4.1g
- Sodium 436mg
- Fibre 1.5g
- Vitamin D 4.8µg
All nutrition values are per serve.