Australian Eggs has teamed up with dietitian and author Sharon Natoli, to share tips that will help manage your food intake and snacking while working from home.

Serves 8

8 eggs

1/3 cup gluten free flour

1/3 cup milk

1 head broccoli

1 x 400-420 gram can of corn kernels

1 handful of fresh parsley or chives

Salt and pepper to taste

Olive oil or butter for greasing baking dish

1/2 cup grated cheddar or mozzarella cheese (optional)

Step one: Preheat oven to 180C and grease a square baking dish with olive oil or butter.

Step two: Drain the corn kernels and set aside.

Step three: Chop the broccoli into very fine florets; almost like a very chunky broccoli "rice". Roughly chop the herbs.

Step four: Mix together the corn, broccoli and herbs (plus the cheese if you are using it) and spread evenly into the baking dish.

Step five: Whisk together the eggs, then whisk in the flour, milk and salt and pepper to taste.

Step six: Pour the egg mixture evenly over the rest of the ingredients. Bake in the oven for about 35 minutes, or until the slice has set and the top is golden brown.

Step seven: Allow to cool slightly before slicing into pieces.

Notes:

Serves 6

1/2 cup pumpkin, roughly chopped in 1cm dices

1/2 cup zucchini, roughly chopped in 1cm dices

1/2 cup spring onions, sliced

1 large handful baby spinach leaves

1 cup skim milk

2 eggs

A pinch pepper to taste

2 cup wholemeal flour

1 tsp baking powder

2 tbsp pumpkin seeds

Low fat cream cheese, to serve

Step one: Preheat oven to 180C.

Step two: Place pumpkin into a microwave-safe bowl, cover with water and cook in the microwave for three minutes or until slightly softened. Drain and add zucchini, spring onions and spinach.

Step three: Lightly beat eggs and milk, pour over the vegetables and season.

Step four: Sift flour and baking powder over the top and stir until just combined.

Step five: Spoon mixture into baking paper lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done.

Step six: Top with low fat cream cheese to serve.

8 slices soft multigrain or wholemeal sandwich bread

4 eggs

4 tbsp milk

4 tbsp caramelised onion relish

12 cherry tomatoes, halved

2 tsp fresh thyme leaves

1/4 cup coarsely grated cheddar cheese

Salad, to serve

Step one: Preheat pie maker. Wait for the green ready light to go on.

Step two: Meanwhile, using a rolling pin, roll and flatten bread slices. Using a 10cm cutter, cut rounds from bread slices.

Step three: Whisk eggs and milk together in a bowl. Season with salt and pepper.

Step four: Spray pie maker with oil. Press bread rounds into pie maker holes to create cases. Divide relish, tomatoes and half the thyme among bread cases. Carefully pour over egg mixture. Scatter with cheese. Close lid and cook for 8-10 minutes or until golden and set.

Step five: Remove from pie maker. Serve scattered with remaining thyme.

Tip: Be careful not to drizzle any egg mixture under or on the outer sides of the bread case. It will cook quickly and may burn.

Serves 1

Italian

1 poached egg

2 teaspoons cashew pesto

3 cherry tomatoes

Pinch basil leaves, shredded

1 bunch basil, leaves picked

1/2 cup cashews

1 cup olive oil

1 teaspoon lemon zest

1 tablespoon lemon juice

Sea Salt and black pepper

Indonesian

1 egg, fried

Cucumber, sliced

Zucchini, sliced and blanched

Bok choy, trimmed and blanched

Chilli flakes

Sea salt and black pepper

1/4 cup smooth peanut butter

2 tablespoons almond milk

2 teaspoons lime juice

1 1/2 teaspoons fresh chilli, finely chopped

Aussie

2 eggs, whisked and cooked to an omelette or scrambled

1 tablespoon olive oil

Broccolini

Large handful baby spinach

1/4 avocado

Fresh dill and parsley leaves

Sea salt and black pepper

Japanese

1 egg, soft or hard boiled as preferred

zucchini, shaved with a vegetable peeler into fine ribbons

20g baby spinach

1 teaspoon toasted sesame seeds

1/4 avocado, sliced

Sea salt and black pepper

1 tablespoon (25g) butter

1/2 teaspoon white miso paste

Italian

Step one: To make pesto: blitz all ingredients in food processor until uniform. Store in airtight container in fridge for up to one week.

Step two: To serve, spread pesto over toast, top with poached eggs, cherry tomatoes and basil leaves. Season with sea salt and black pepper and serve.

Indonesian

Step one: To make peanut satay: place all ingredients in a small saucepan on low heat, whisk together over heat for about five minutes or until smooth. Place in airtight container in fridge for up to two weeks. Heat slightly before using.

Step two: To serve, place blanched zucchini slices and bok choy on toast with cucumber. Top with fried egg, drizzle with peanut satay to taste, sprinkle with chilli flakes and serve with fresh coriander if desired.

Aussie

Step one: For the greens, add olive oil to a medium fry pan, then saute broccolini and baby spinach for three to four minutes or until tender and wilted. Season with sea salt and black pepper.

Step two: To serve, place sauteed greens on toast, top with omelette or scrambled eggs, avocado and fresh herbs. Season with sea salt and black pepper and serve.

Japanese

Step one: To make the miso butter: melt the butter and whisk in miso until smooth.

Step two: To serve, saute zucchini and baby spinach in a small frypan, spread toast with miso butter then place veggies on top, followed by boiled egg and avocado. Sprinkle with toasted sesame seeds, season with sea salt and black pepper and serve.

Recipes from Australian Eggs - australianeggs.org.au.