This is a great one for lunch or dinner. In fact, I like to cook it up on the weekend and then put in the fridge for quick and healthy lunches throughout the week. Eggs are one of the best sources of protein so you can happily enjoy them everyday (up to 6 per week). Choose free range eggs and organic veg where possible.

Prep time: 30 mins
Cooking time: 20 mins
Serves: 2

Ingredients
2 tbs olive oil (I prefer Extra Virgin, even for heating)
1/2 small onion
1 clove garlic
1/2 cup fresh basil
5 medium eggs
2 medium zucchini
1 butternut pumpkin
1 sweet potato
1 medium capsicum
1 cup cooked quinoa (optional)
1/2 milk of your choice (I use coconut but dairy milk is also fine if you’re tolerant)
Organic goats feta (I prefer to use goats as it’s more easily digestable by humans, but if you prefer traditional feta and your body can handle it then feel free to substitute)
Cracked black pepper
2 cups fresh rocket

Method
Heat oven to 180c. Chop the pumpkin and sweet potato and place it on an ovenproof dish. Add 1 tbs of olive oil and toss before putting in the over for 25-30 minutes. Whilst the veg are roasting, heat the remaining oil in a pan on med to high heat, then sauté onions and garlic for 2 minutes. Add the zucchini and capsicum and sauté until soft (about 5 minutes). Transfer to a bowl and toss with fresh basil. Beat eggs and milk together and season with pepper, then add the cooked quinoa (for extra protein). Coat an ovenproof pan with olive oil, pour the egg/quinoa mixture into the pan and cook for 3-4 minutes. Top with the veggies and sprinkle goats feta on top. Bake for another 6 minutes in the oven. Top with the rocket and voila!