A frittata is an Italian style open faced omelette made by whisking eggs and gently cooking them with a mix of fillings, cheeses (like feta, parmesan or pecorino), vegetables (spinach, onions, peppers, mushrooms), cured meats (bacon, pancetta, chorizo) and sometimes starchy extras like potatoes or pasta, then finishing on the stovetop or under a grill until just set. These additions boost flavour, texture and colour, stretch the meal to feed more people, and make it a perfect vehicle for using leftovers, which is why frittatas are so beloved. They’re quick, endlessly flexible, satisfyingly rustic and work for breakfast, lunch or dinner.

My frittata recipe hones in on using a bunch of in season summer vegetables such zucchini flowers, asparagus and cherry tomatoes. The sour cream adds a refreshing tang to the dish, whilst the feta cheese adds pops of cheesy goodness with each bite. Pre cook, and then fridge up portions to reheat during the week.