Every weekend I make a frittata, it’s perfect for an on the go breakfast or lunch and so frickin’ easy. All you need to do is take a selection of your favourite vegetables, cook them and place in an oven dish. I use pumpkin, kumara, broccoli, mushrooms, capsicums and courgettes. When I’m trying to lower my carb intake I opt for just veges, like the one pictured and top up with bacon. 

Once you’ve got your goods in the dish, whisk up 10 eggs and pour over the vegetables. Top with parmesan cheese and tomatoes and bake at 180 degrees for 45 to 50 minutes. 
Let it cool and cut into desired size (this freezes well too).