Pizza omelette

Ingredients per 1 omelette:

• 2 eggs,

• Salt and pepper

• 1 tea spoon of olive oil

• A little passata or 2 tea spoons of tomato puree thinned down with a little water

• Dry oregano

• Grated cheese of choice (e.g. mozarella / cheddar / Edam / Gouda / Manchego)

• Toppings of choice: cooked ham / salami / pepperoni / buffalo mozarella / mushrooms / rocket

Instructions:

1. Beat the eggs, season to taste.

2. Heat up a non-stick frying pan and add olive oil. You can brush it around for an even coat.

3. Pour in the eggs and cook on one side. When the eggs are solid enough to flip but still a little runny on top, turn it over and spread the passata and sprinkle with cheese and a little oregano. Cover with a lid until the cheese has melted.

4. Take off the heat, arrange the toppings of choice and enjoy.

First photo: buffalo mozarella, rocket, garlic oil

Second photo: ham, sliced cooked mushrooms, parmesan, rocket, garlic oil

Frittata and egg muffins

Frittata is a perfect anytime dish. You can make a large portion to last you a few days as it keeps well in the fridge. Use any ingredients that you like - the options are endless. Below you will find a coupe of suggestions.

Egg muffins are basically the same thing, just in a different form - single muffins. They are fun and appeal to kids.

Both are great for lunchboxes.

Ingredients:

For the base, you need eggs (between 2 - 10, with 2 being one portion) and salt. Beat the eggs and season to taste. Now you can add the ‘toppings’:

• Mediterranean version: bell pepper, red onion, tomato, courgette, feta or goat’s cheese, finely chopped herbs of choice, e.g. basil, mint

• Spinach version: defrosted spinach cubes (leaves are better than fine), diced cold potatoes, feta, minced clove or garlic, a pinch of nutmeg is a nice bonus

• Bacon version: diced back or streaky bacon, diced onion, grated cheddar

• Tuna version: tinned tuna drained of liquid or oil, finely chopped onion, diced tomato, grated cheddar

• Mushroom version: sliced mushrooms (e.g. button or portbello), finely chopped onion, ham, grated cheddar

Feel free to skip or replace ingredients. These can get very creative!

Instructions:

1. Preheat the oven to 180 degrees.

2. Grease an ovenproof dish (frying pan, ceramic or Pyrex style) or use a greased muffin tray. Pour in the egg base and add the selected toppings.

3. Place in the oven until the top is solid and golden. You can pierce it with a knife and if runny egg comes out, it needs more time in the oven.

4. Cool down and store in an airtight container in the fridge.

Serving suggestion: with a salad.