Frittatas are gloriously summery. Sweet and eggy, deliciously filling and incredibly versatile, frittatas are this lovely golden yellow that always makes me think that they’ve found a way to catch Italian sunshine and smuggle it back for the rest of us. Somehow, despite being basically a collection of eggs and odds and ends, they’re unfailingly cheerful. I challenge you to stare at a frittata and not feel uplifted by its simple goodness.

It’s pretty difficult to stray too far off the path with a frittata, even if you’re not following a recipe. They’re the kind of thing you vaguely know how to make almost instinctively, and they’re fairly forgiving, so they’re the ultimate in stress-free cookery. What’s not to love?

I love making frittatas with sweeter vegetables like pumpkin and zucchini to bring out the natural sweetness of eggs. You can serve frittatas hot or cold and they’re great accompanied by a fresh salad, beans or some quinoa.

Pumpkin and cheddar frittata
1 x medium butternut squash
200g cheddar cheese, half grated, half cubed
9 eggs
Small bunch of chives
Salt and pepper

Cut the butternut squash into small chunks and roast in a 200C oven for around 20 minutes, or until soft.

Take it out and remove the skin – I find it easier and faster to do after it’s been cooked, but you do lose a little more pumpkin flesh.

Chop into cubes and place into a cake tin (one that doesn’t leak is helpful!) with the cubes of cheddar.

In a bowl, beat the eggs until light and fluffy, then snip the chives in and add a good strong pinch of salt and white pepper. Stir in the grated cheese and pour the lot into the cake tin.

Bake in a 200C oven for 40 minutes.