Vegetable frittata

Preheat the oven to 400F.

Crack eight room-temperature eggs into a large bowl, add the heavy cream and whisk gently, just to combine, so little air goes in; season with about half a teaspoon of salt and set aside.

Heat three tablespoons of olive oil in an oven-safe 12-inch skillet until shimmering; add the chopped onion and cook, stirring occasionally, until translucent with some colour.

Mince the garlic. Chop about three cups of vegetables (zucchini quartered, a bell pepper, asparagus) on the thin side.

Add the garlic, then the chopped vegetables; cook over medium heat, stirring, 5 to 8 minutes until crisp-tender and the moisture cooks off.

Add a handful or two of spinach and let it wilt.

Spread about a cup of shredded cheese over the vegetables, pour the egg mixture over, and sprinkle the remaining half cup of cheese on top.

Cook over medium heat about five minutes, just until the edge starts to set.

Bake at 400 degrees for about eight minutes, until puffed and set but not burnt.

Sprinkle with more mozzarella and grated Parmesan to melt, and finish with a few fresh herbs.