Preheat the oven to 220°C/fan 200°C/gas 7 and line a large roasting tray with baking paper. Put the sweet potatoes, pepper, courgette and onion into the tray, then drizzle with the olive oil and toss to coat. Roast for 25 min. Add the asparagus or beans to the tray and roast for a further 5 min. Remove the tray from the oven, then reduce the heat to 180°C/fan 160°C/gas 4. Transfer the roasted veg to a 1.5 litre ovenproof dish. Whisk the eggs and milk together in a jug, then pour over the veg. Bake for 20–25 min until the frittata is set and the top is lightly golden. Scatter over a few of the rocket leaves and parmesan shavings, then cut the frittata into 4 and serve drizzled with the balsamic glaze, with the remaining rocket and parmesan on the side.
Heat the oven to 190°C/fan 170°C/gas 5. Line a 12-hole muffin tray with paper cases. Sift the flours, baking powder and bicarb of soda into a large bowl. Add the oats and chia seeds. In another bowl, whisk together the eggs, olive oil, date syrup, orange juice and vanilla extract until smooth. Add to the flour mixture and mix until just combined. Stir in the berries and all but 1tbsp of the almonds. Spoon the mixture into the prepared cases. Mix the extra oats and reserved almonds and spoon on top of each muffin. Bake for 25–30 min until springy to the touch, then transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 2 days, or freeze.