Heat butter on medium heat in 8-inch sauté pan. Once it starts to foam, pour egg mixture into pan. Stir with rubber spatula while moving pan until egg mixture starts to cook. Swirl pan to allow uncooked egg mixture to fill in any spaces.

Once it looks almost cooked (you want it a little under cooked), add arugula, goat cheese, salmon lox, and capers. Let it cook for the amount of time it takes to reach desired doneness (I like mine a little undercooked).

Either fold or roll your omelette with a rubber spatula and transfer to plate. Top with additional chopped green onions, arugula, and capers.

Fill your Instant Pot with about 1 inch of water. Place the Instant Pot steam rack inside.

Break eggs into a medium bowl. Add the cream and whisk vigorously until everything is well-combined and frothy, about 1 minute.

Add salt, pepper, onion, broccoli and cheddar cheese to the bowl and stir just enough to combine.

Pour the egg mixture into the greased 7-inch round springform cake pan and place the cake pan on the steam rack inside the Instant Pot.

Place the cover on the Instant Pot, making sure the steam release handle is on correctly. Turn the Instant Pot on to ‘Pressure Cook’ and select ‘More’ and ‘High’. Set to 8 minutes.

Once the Instant Pot timer goes off, let the pressure out by turning the steam release handle. The float valve will drop when the pot is depressurized. Remove the lid.

Using oven mitts, carefully remove the springform pan from the Instant Pot. Slide a butter knife along the edges of the cake pan to ensure the frittata doesn’t stick to the sides. Release the springform and slide the frittata off of the parchment paper. Cut into four even slices and serve.

Add the spinach to the skillet, and cook until everything is heated through.

Move everything to one side of the skillet and crack the eggs into the empty side of the skillet. Scramble the eggs, keeping them mostly separated from the bacon spinach mixture until they begin to clump up.

Mix everything together and sprinkle with a couple generous pinches of salt. Serve.

Heat olive oil in a cast iron skillet over medium-high. Add garlic, onion and bell pepper and cook until just soft, about 3 minutes. Add spices and tomato paste and cook another 2 minutes.

Add the can of tomatoes, breaking up each tomato into thirds or quarters in the pan. Mix well and bring to a slow boil. Reduce heat to medium-low and let the tomatoes simmer to cook off some of the liquid, about 5–10 minutes. The mixture should start to thicken up.

Using the back of a ladle, create a small pocket in the sauce near the edge of the pan and break an egg into the area. Repeat this process five more times, with the last egg being placed in the centre. Continue to simmer the tomatoes and eggs 2–3 minutes. The egg whites should start to cloud slightly.

5. Place the cast iron pan in the oven for 8-10 minutes. Remove the pan from the oven when egg whites are opaque but the yolks are still somewhat soft—they should jiggle when you move the pan!

Sprinkle with feta cheese, parsley and cilantro, and serve in bowls with some toasted bread.

Roughly chop spinach and place in a bowl. Cover with boiling water and leave for a few minutes to slightly wilt.

Transfer spinach to an ovenproof shallow bowl. Quarter the cherry tomatoes and dot around the sides of the bowl. Tear the basil and scatter over the spinach and tomato.

Carefully crack the eggs into a small cup and then tip over the top of the mixture. Place in the middle of the oven for around 10 minutes, until the egg whites are firm but the yolk still runny. They will have solidified a little on the top but don’t be perturbed! Top with some freshly ground black pepper.

Dice sweet potato and place in a 12 x 7 1/3-inch (30.5 x 19 cm) glass baking dish with a tablespoon of extra virgin olive oil. Bake at 350ºF (180ºC) for about 30 minutes.

Fry diced bacon in a large sauté pan over medium-high heat for about 5 minutes. Add onion and garlic, and stir. Add the green and red peppers and stir.

Add ground meat, stir and break up the meat into small pieces. Add salt, pepper and herbes de Provençe. Continue cooking for about 10 minutes, stirring occasionally until te meat is cooked.

In a medium-size bowl, whisk eggs.

Once sweet potatoes are soft, add meat mixture and whisked eggs. Stir well. Distribute mixture evenly in the baking dish and bake for about 15 to 20 minutes.

Meanwhile, heat a small drizzle of the oil in a nonstick frying pan or skillet over a medium heat and add kale. Saute for a few minutes until soft.

Reduce heat to low and remove kale and set aside (you can pop into the bottom of the oven to keep warm). Add bacon rashers to a large frying pan and cook until crisp, turning around every 2–3 minutes. When bacon is nearly done, push it to one side of the frying pan and add remaining oil to the other half. You want it to pool together so you may need to tilt the pan.

Add eggs to the oil and fry gently—make sure the oil isn’t too hot, unless you prefer fried eggs with crunchy edges.

Once done, plate the dish. Add the tostada, kale, bacon and then top with the egg. Season with salt and pepper and some chopped parsley (optional).

Toss everything except the cheese, eggs, milk, dry mustard, salt and pepper. Mix well.

Scramble the eggs with milk, dry mustard, salt and pepper. Whisk well to ensure there are no egg white or yolk only sections in the casserole.

In the prepared baking dish, layer tossed ingredients in two layers, with half the shredded cheese in the middle and the other half on top. Finish assembling the casserole by pouring the egg mixture evenly over the top, being careful to move the pouring bowl as you go to distribute it throughout the dish.

Bake at 350°F for 1 hour. The sides should start to turn golden and you should see slight bubbling throughout, including the center parts.

Allow it to cool for about 10 minutes so that any liquids that remained somewhat separate in the heat of baking can be re-absorbed.

Notes:
• I recommend using a deep (3 inches) lasagna baking dish to ensure the entire casserole fits.
• The cooked ingredients can be prepped in advance so that only assembly is required before baking.

Toss potatoes, peppers and garlic in a bowl. Set aside.

In a bowl, add all the spices, herbs, oil, garlic, and chili peppers. Whisk until well combined. Add mixture to the potatoes and bell peppers and toss until thoroughly covered.

Spread on a baking sheet and place in the oven. Roast for 30 minutes or until potatoes are nice and brown.

Cook eggs how you like them—I suggest sunny side up so that the yummy yolk can coat the potatoes and combine with all of the roasted goodness and make a delicious sauce.

Plate potatoes and eggs together in a bowl. Finish with fresh parsley and a couple dashes of Tapatio or your favorite hot sauce. Enjoy!