Build on the beauty of baked eggs with cream, cheese and then some. Phoebe Wood’s frittata recipes mean the battle with odds and ends – herbs, ham, vegies and condiments – can finally be settled with all-new dishes loaded with tasty extras.

Salmon, zucchini, lemon and dill frittata

This is the ultimate brunch recipe, with salmon, dill and eggs combined.

Artichoke and goat’s cheese frittata with cherry tomatoes

Try this egg-cellent take on seasonal brunch, packed with fresh picnic flavours.

Spiced eggplant with labneh and mint frittata

"My children have always been on to me about 'hiding' ingredients in a frittata. It was more about getting them to eat certain nutritious foods, but they'd say 'I see what you did there...'"– Lisa Margan

Wilted greens, sauerkraut, leek and feta frittata

This greens and feta frittata can be enjoyed any time of day, hot or cold.

Tomato, pickled onion and goat's cheese frittata

"A frittata is an excellent no-waste dish, as you can use up brilliant ingredients, from cheese to leftover vegies and herbs," says Ronni Kahn, founder of OzHarvest.

Ham, brie and wholegrain mustard frittata

Ham and cheese, with the spectacular addition of eggs and pickles.

Sweet potato, chilli jam, bacon and cheddar frittata

"If you don't want to use cream, you can sub in milk or sour cream, or you can even just loosen the eggs with one-quarter cup of cold water if you don't have enough cream or milk." – Phoebe Wood