Frittatas are a bit like the Swiss army knives of the recipe world: endlessly versatile and they always come in handy. They’re the perfect vehicle for using up leftover ingredients, are acceptable at breakfast, lunch or dinner, can be served hot or cold, keep well in the fridge and make an excellent sandwich filling – just slice into squares and tuck into a crusty roll with a splash of hot sauce.

But, despite their reputation for being a quick and easy meal, I don’t think that frittatas are all that simple to cook – at least not well. Even with professional training, I can’t tell you the number of times I’ve ended up with a frittata that is too brown on the bottom, undercooked in the centre, or too dry and spongy from overcooking. There always seems to be too much guesswork in knowing exactly when they’re done, and I have never had much luck with flipping them in the pan.

Which is why I now stick to this foolproof method: baking them in a small tin (lined with baking parchment to prevent sticking). It takes a lot of the uncertainty out of the process and delivers a perfectly fluffy frittata every time. In this week’s recipe, I’ve used Tenderstem broccoli and cheddar in the filling, which is a solid classic, but feel free to mix it up. I’ll often slice and sauté portobello mushrooms instead of the broccoli, while roasted squash, feta and soft herbs is another favourite at this time of year.

METHOD

Preheat the oven to 180C/160C fan/gas 4. Halve lengthways any thick broccoli stems, then toss on a roasting tray with a splash of olive oil and a pinch of salt. Roast for 10 minutes.

In a mixing bowl, whisk together the eggs, 75ml whole milk and ½ tsp salt. Stir in about three quarters of the grated cheddar and the chopped spring onions.

Line a small-to-medium baking tin (about 16cm x 23cm) with a sheet of baking parchment (so the egg mixture can’t seep out). Pour in the egg mixture.

Arrange the roasted broccoli on top. Scatter with the remaining cheese and grind over some black pepper. Bake for 17-20 minutes or until just set.

Serve with a green salad. Or slice into squares and tuck into ciabatta rolls with avocado and hot sauce.