Loaf pan frittata

Toss the greens in a little olive oil in a skillet over medium-high heat until barely wilted, about a minute.

Drain in a strainer, then squeeze out the excess moisture with paper towels or a kitchen towel.

Crack the eggs into a bowl, season with kosher salt, black pepper and a few shakes of cayenne, and whisk only until no egg white shows. Set aside or refrigerate.

Heat a lot of olive oil in the same pan over medium-high, add shallots and diced red bell pepper with a big pinch of salt, and cook until almost tender; undercooked vegetables stay crunchy after baking.

Add the sliced roasted potatoes with another pinch of salt and cook a few minutes until hot and the vegetables are tender.

Add the spinach, pour in the eggs and stir over medium-high heat until it looks like very soft, wet scrambled egg, so the solids stay suspended.

Turn off the heat and mix in the cheese.

Transfer to a 9x5 loaf pan greased generously with olive oil and lined with a strip of parchment across; press down, cover with a towel and tap to remove air pockets.

Bake in the centre of a 350 oven about 20 to 25 minutes, until set and a skewer comes out clean.

Cool at least 10 minutes, run a knife around the edges and turn out onto a cutting board. Without parchment the bottom sticks and the centre cracks.

Variation: cook it less for a softer, moister centre. Serve open-face on toast with aioli, beside a salad.