Watch closely as you don’t want it to overcook and become rubbery!

When I worked in a restaurant, I started as the most junior sous chef and was in charge of staff meals (which was very stressful!). They didn’t buy extra ingredients to make them, so I had to rummage around and use what I could find. More often than not, I made frittata. I would fry everything off in a pan, then tip it into a large roasting tin before adding the cheese and eggs – it works so well for feeding a crowd (line the roasting tray with non-stick baking parchment to make it easier to get the frittata out at the end). If I didn’t have enough eggs to cover the tray, I would quickly whisk up some more and pour it over. It’s a very forgiving thing to cook so you can just adjust as you go and not get too stressed about exact quantities.

Vegetables: whilst this is a zucchini recipe, any vegetables work. It is so flexible. I have made this before with peppers, butternut squash, broccoli, potato, anything goes. Just fry them off first, then continue as usual.

Herbs: you could use parsley, chives, basil or even coriander.

Make it spicy: you could add a pinch of dried chilli flakes or fresh sliced red chilli (deseeded or not, depending on how hot you like it).

Cheese: you can mix and max the cheeses depending on what you have – I love Gruyère and Pecorino but anything goes. Cheddar, feta, shredded mozzarella – use what you have and what you like, you can’t really go wrong. The trick is to add the cheese to the vegetables before adding the egg mixture, that way you get the cheese throughout and it doesn’t just sit on the top and burn.