Black bean and roasted red pepper ricotta frittata, baked in a muffin tin

Saute the onion over medium-high heat until soft and slightly translucent, without too much colour.

Spray the muffin tin (or butter or oil it), put bread crumbs in each cup, then about a teaspoon of grated Pecorino on the bottom of each.

For the egg base, whisk the eggs with a quarter cup of grated parmesan, chopped Italian parsley and half a teaspoon of salt until the yolks are broken up and the mixture is slightly fluffy.

Add the diced potatoes to the translucent onions and cook until soft, with light colour.

Roast the red pepper directly over a gas flame, unoiled, over medium heat, turning every couple of minutes until charred; seed, skin and dice it.

Take the potato and onion off the heat, add the cooked black beans, season with a touch of black pepper and salt, and add the diced roasted red pepper.

Put about a tablespoon of the bean mixture into each muffin cup, then a couple of teaspoons of fresh ricotta centred on each.

Re-whisk the egg mixture, transfer to a pouring container and fill each cup about two-thirds of the way up.

Sprinkle the remaining Pecorino on top and bake in an oven preheated to 350 degrees for about 10 minutes, until the egg is set, checking at about 8 minutes.

Pull them out when they start to pull away from the sides, without much colour; rest and serve with fresh fruit.