Veggie breakfast bakes (serves 4)

• 4 large field mushrooms
• 8 tomatoes , halved
• 1 garlic clove , thinly sliced
• 2 tsp olive oil
• 200g bag spinach
• 4 eggs

1. Heat oven to 200C/180C fan/gas 6. Put the mushrooms and tomatoes into 4 ovenproof dishes. Divide garlic between the dishes, drizzle over the oil and some seasoning, then bake for 10 mins.
2. Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it. Squeeze out any excess water, then add the spinach to the dishes. Make a little gap between the vegetables and crack an egg into each dish. Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.

One-pan English breakfast (serves 4)

• 4 good-quality pork chipolatas
• 4 rashers smoked back bacon
• 140g button mushrooms
• 6 eggs , beaten
• 8 cherry tomatoes , halved
• 1 tbsp snipped chives

1. 1.                  Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.
2. 2.                  Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.

One-pan summer eggs (serves 2)

• 1 tbsp olive oil
• 400g courgettes (about 2 large ones), chopped into small chunks
• 200g/7oz pack cherry tomatoes , halved
• 1 garlic clove , crushed
• 2 eggs
• few basil leaves , to serve

Spanish spinach omelette (serves 8) great following a hard resistance session

• 400g bag spinach leaves
• 3 tbsp olive oil
• 1 large onion , finely sliced
• 2 large potatoes , peeled and finely sliced
• 10 eggs

1. 1.                  Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.
2. 2.                  Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

Summer soufflé omelette (serves 2)

• 4 eggs
• 1 tbsp grated Parmesan (or vegetarian alternative)
• small handful basil leaves , finely shredded
• 1 tbsp olive oil
• 50g goat’s cheese , broken into chunks
• 4 cherry tomatoes , halved

1. 1.                  Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.
2. 2.                  Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat’s cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.