Egg, Ricotta & Pea Pasta INGREDIENTS: 2 eggs. ½ a cup of smooth ricotta. ½ a cup of grated parmesan cheese. 1 cup of frozen peas. 350g of pasta of your choice (we used pappardelle). PREPARATION: Cook the pasta as per packet instructions in well salted water Meanwhile, mash the ricotta, parmesan and eggs in a small bowl with a generous grinding of black pepper. About 2 minutes

Egg Fried Rice INGREDIENTS: 3 eggs, lightly beaten. 2 tbsp butter. 1 medium sized onion, chopped. 2 cups of long grain rice. 3 cups chicken stock. 1 cup frozen peas. 1 medium sized carrot, peeled and diced. ¼ cup low fat milk. 150g piece lean ham, cut into thin strips. 2 shallots, finely sliced. 1 tbsp light soy sauce. PREPARATION: 1) Melt butter in large saucepan, add

French Toast with Berries INGREDIENTS: 4 large eggs, at room temperature. ¾ cup reduced fat milk. ¼ cup caster sugar. ½ tsp vanilla extract. Butter, for greasing pan. 6-8 slices day-old thick white bread. Strawberries and blueberries, to serve. Icing sugar, for dusting. PREPARATION: Perfect for Mother’s Day or other special breakfast-in-bed special mornings. Preheat oven to 120˚C/100˚C fan-forced. Whisk eggs, milk, sugar and vanilla in a medium

Ham & Vegetable Slice INGREDIENTS: 1 tbs olive oil. 20g butter. 200g cup mushrooms, chopped. 3 green onions, thinly sliced. 1 red capsicum, finely diced. 4 large zucchini (800g). 100g leg ham, roughly chopped. 6 eggs. 200g fetta, crumbled. Salt and pepper, to serve. 125g cherry tomatoes, halved Mixed salad greens, to serve. PREPARATION: Preheat oven to 200C. Grease a 7-cup capacity baking dish. Heat oil and butter

Breakfast Muffins INGREDIENTS: Cooking oil spray. 1 medium zucchini. 8 eggs, at room temperature. 2 tbs milk. 1 medium carrot, coarsely grated. 3 green onions (shallots), thinly sliced. 1/3 cup frozen peas. 1 cup reduced fat grated tasty cheese. PREPARATION: Take the stress out of a busy morning with these tasty breakfast muffins. Make a batch on Sunday and freeze in portions of two or three. Thaw

Smoked Trout Frittata INGREDIENTS: 1 whole smoked trout (about 400g). 2 medium zucchini, coarsely grated. 3 green onions, finely sliced. 2 teaspoons chopped dill finely grated, rind of 1 lemon. 8 eggs. 1/3 cup light sour cream, plus ¼ cup for topping dill sprigs, for garnish. Accompany with fresh vegetable crudités to serve. PREPARATION: Preheat the oven to 180°C. Line a 26 x 16cm (base measurement) slice