"This recipe originally came about when I had a little leftover spaghetti in a peperonata sauce and was wondering how to stretch it to make another meal. This is the rather fabulous result – it’s become so popular at home, that I now cook the peperonata and spaghettini especially to make this frittata! You can break this up into stages if you like: the peperonata and spaghettini can be cooked and combined a day ahead, then all you need do is reheat them gently before making the frittata." – Belinda Jeffery

This is an edited extract from Every Night of the Week by Lucy Tweed. Photography by Lucy Tweed. (Murdoch Books, $35).

"This little slice of sunshine, inspired by a version from my mates Matt Wilkinson and Sharlee Gibb – which is literally the best we’ve found – is on high rotation at our house come summertime. That’s because it’s just as tasty fridge-cold as it is fresh from the oven." – Alice Zaslavsky. Images and text from In Praise of Veg and The Little Box of Veg by Alice Zaslavsky, photography by Ben Dearnley. Murdoch Books RRP $65.00/RRP $29.99

"A pretty, meat-free dish that is super-easy to make" - Silvia Colloca.

“Smuggle vegetables into the lunchbox with this frittata packed with broccolini, peas and zucchini, and rounded off with goat’s cheese” – Silvia Colloca. You'll need a 24cm non-stick ovenproof frypan.

A little ‘shopping’ in Cherie’s vegie patch led to this simple frittata packed with a medley of greens.

With plenty of cheese and delicious prosciutto, this midweek meal is one the whole family will love. It's also makes for perfect lunch leftovers.

This easy Monday night meal is a great way to get a big hit of vegetables. Talk about starting off the week on the right foot.

Cook up a pan of antioxidant-rich kale leaves with capsicum and eggs for a bright vegetarian meal.

An interesting take on a reliable family favourite.

Team this zucchini, pea, mint and ricotta frittata with a simple salad for a quick, easy and healthy lunch.

Got eggs? You've got yourself a meal. Warren Mendes shows you how to turn a carton of eggs into something everyone at the table will love.

“Smuggle vegetables into the lunchbox with this frittata packed with broccolini, peas and zucchini, and rounded off with goat’s cheese” – Silvia Colloca.

“We might be cooking with leaves and greens but there’s nothing dull here. It’s great for the colder months” – Darren Robertson. Broccolini, lemon thyme and pancetta frittata.

One dish, two meals: hitting weeknight and packed-lunch goals, says Shannon Bennett. Pumpkin, feta and tomato frittata