heres a recipe from taste.com.au

2 zucchini, coarsely grated
1 onion, finely chopped
100g thinly sliced leg ham, chopped
1 cup (150g) self-raising flour
6 eggs, beaten
Salt & freshly ground pepper
1 cup (80g) grated cheddar
Mixed salad leaves, to serve
Method
Preheat oven to 180?C. Grease a 2 litre square or rectangular ovenproof dish. Place the zucchini, onion, ham, flour and eggs in a mixing bowl. Mix until well combined. Season with salt and pepper.
Pour the mixture into the dish. Sprinkle the cheese over the top. Bake for 35-40 minutes until slice is light golden and set. Cut into slices and serve hot or cold with mixed salad leaves on the side.


Roast vegetable frittata

4 eggs
1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
2 tbs grated parmesan
1/4 cup shredded basil leaves
Green salad, to serve
Method
Preheat the grill to high. Place eggs in a bowl and whisk lightly, then season with salt and pepper. Place vegetables into a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
Add the eggs and reduce heat to low, cover and cook until eggs have almost set. Sprinkle over the parmesan and shredded basil, then place the frypan under the grill for 3-4 minutes or until golden and puffed.
Slice into wedges and serve with a green salad