“This is divine with cauliflower and tastes like cauliflower cheese. The day I handed in the book, I made a celebratory clear-out-the-fridge frittata with 2 handfuls of chopped mushrooms, shredded cabbage, 1 tbsp cream, ¼ onion and a pinch of fresh thyme leaves. It was delicious.”

Feeds 4, takes 20 mins

• 1 head of broccoli, florets evenly chopped and stem finely chopped

• 1 small onion, thinly sliced

• 2 garlic cloves, thinly sliced

• 2 tbsp butter

• 10 eggs

• 2 handfuls of grated cheese

• Sea salt and black pepper

OPTIONAL EXTRAS

• A handful of chopped fresh basil, parsley, chives or celery leaves

• Chilli flakes, to taste

• 2 handfuls of garlic, chopped

Method

Grab a medium-sized, deep-sided frying pan and steam the broccoli for 3 minutes in 4 tablespoons of water, lid on, until almost tender. Drain liquid. Set broccoli aside.

Pop the pan back on the heat and gently fry the red onion rings and garlic in the butter for a few minutes. Meanwhile, whisk the eggs together in a bowl, add salt, pepper and the cheese, plus any herbs, chilli flakes or garlic.

Preheat the grill to high. Add the broccoli back to the pan to coat in garlic butter. Pour in the egg mix, stirring. Let the bottom and sides cook and start to set over a medium heat for 5 minutes.

Pop the frittata under the grill for 5 minutes until just cooked through (give the pan a wobble to check), then slide it onto a chopping board or plate. Cool for 10 minutes and slice into quarters.