The wonderful thing about a frittata is its versatility. It can be made with almost any combination of vegetables, eggs, and cheese. In this case, sautéed zucchini and onion add body, blanketed by melted mozzarella cheese. For heat, there’s Espelette pepper, which comes from the Basque region in Spain. However, if you can’t find Espelette at the store, crushed red pepper flakes will stand in just fine. Serve with salad and bread alongside, and turn the leftovers into a wicked breakfast sandwich the next day.

Pancakes with all the benefits of a warm bowl of oatmeal? Yes, please! These better-for-you oatmeal pancakes are rich in protein thanks to the addition of tofu. Silken tofu, like its name, is silky smooth. But don’t be put off by it—the taste of tofu doesn’t come through but gives these gluten-free pancakes a dense, yet creamy texture. Blitzing the oats in the blender first, turns the oats into “flour” which makes this recipe a gluten-free homerun. Stack them and lightly drizzle on some pure maple syrup and top with toasted almonds for a nutritious breakfast that’s far from boring.