Zucchini ricotta slice

Ingredients:
400g (approx. 2 whole) zucchinis
1 Tbsp oil
1 onion
1 tsp crushed garlic

4 eggs
3 Tbsp ricotta cheese
3 Tbsp parmesan
1/2 c self-raising flour

1 tsp thyme
salt and pepper to taste
1 punnet cherry tomatoes

Method:
1) Preheat oven to 180 degrees and grease a baking tray or line it with baking paper.
2) Heat oil in pan and cook onion and garlic until onion softens.
3) Whisk eggs lightly in a bowl, grate zucchinis and add. Mix in onion, garlic and all other ingredients except tomatoes and pour into baking tray, speading evenly. Scatter tomatoes across the top of the batter.
4) Bake for 30 mins, until golden brown. Serve hot or cold.

Pecorino clafoutis

A clafoutis is a cross between a souffle and a frittata. Sounds fancy but mine looks like baked egg and tomato topped with cheese - gets points for being super simple to make! 7.5/10

Ingredients:
1 Tbsp olive oil
3 punnets cherry toms
1 tsp crushed garlic
1 tsp thyme
1/2 cup pecorino cheese, crumbles (can substitute other types of cheese e.g., cheddar)
6 eggs
1/4 c cornstarch
1/4 c coconut milk
salt and pepper to taste

Method:
1) Preheat oven to 180 degrees.
2) Toss together tomatoes, oil and garlic and roast in a baking dish for 15 mins.
3) In a small bowl, whisk together eggs, cornstarch, coconut milk, salt and pepper and herbs. Pour over cooked tomatoes and top with cheese.
4) Bake for 35-40 mins or until cheese is crispy and edges are puffed.

Variations:
* Substitute flour for cornstarch.
* Rather than mixing eggs in, add 200g tomato paste/crushed tomatoes/pasta sauce and stir through for a thicker texture. Crack eggs on top and then add cheese.

Sweet potato and feta frittata

A variation on the standard vege frittata, using sweet potato. They've got lots of nutrients including high potassium to help prevent muscle cramps (Scottie!) and it's an easy recipe overall so gets an 8/10 from us.

Ingredients:
2 large sweet potatoes
1 Tbsp rice bran oil
100 g feta, cut into chunks
1 cup broccoli florets
8 eggs
2 Tbsp milk
1 tsp crushed garlic
1 tsp mixed herbs
1/2-1 cup grated cheddar cheese

Method:
1) Preheat oven to 180 degrees. Cut sweet potato (can substitute regular potatoes, pumpkin, parsnip etc) into equal sized cubes and add to ovenproof tray along with oil, mixing to ensure even coverage, and pop in oven for approx. 30 mins.
2) When sweet potato is starting to soften and brown, pull tray out of oven and add all other ingredients, mixing together so it lies evenly in the tray. Top with cheddar cheese and bake for 30-40 mins, or until cheese is golden brown and crispy.
3) Serve by itself or with salad.