Afternoon tea

Gochujang devilled eggs

10 minutes

Breakfast recipes

Eggs baked in phyllo

20 minutes

Breakfast recipes

Crispy fried eggs with chilli butter

5 minutes

Brunch recipes

Creamy omelette with Parma ham

10 minutes

Air-fryer recipes

Creamy spinach-and-potato tarts

20 minutes

Breakfast recipes

Cheese soufflé omelette

3–4 minutes

Asian recipes

Silky steamed eggs

10 minutes

Breakfast recipes

Pork breakfast burger

10 minutes

Beef recipes

Steak Kota

10 minutes

Curry recipes

Egg curry

45 minutes

Anchovy recipes

Egg mayonnaise with anchovy-buttered buns

25 minutes

Breakfast recipes

Frittata

15–20 minutes

Frittata

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15–20 minutes

Ingredients

12 large free-range eggs
100 g ricotta, torn
3 T Woolworths basil pesto
sea salt and freshly ground black pepper, to taste

Method

1. To make a plain frittata, preheat the oven to 200°C. Beat the eggs, season and pour into ramekins. Add the ricotta.

2. Bake for 15 minutes, or until set and golden brown.

3. To make a basil pesto frittata, add the pesto to the beaten eggs.

Find more egg recipes here.

Photography: Myburgh du Plessis
Food assistant: Kate Ferreira

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Gochujang devilled eggs

Eggs baked in phyllo

Crispy fried eggs with chilli butter

Creamy omelette with Parma ham

Creamy spinach-and-potato tarts

Cheese soufflé omelette

Silky steamed eggs

Pork breakfast burger

Steak Kota

Egg curry

Egg mayonnaise with anchovy-buttered buns

Frittata

Frittata

Ingredients

Method