Preheat oven to 200°C, (180°C fan-assisted) gas mark 6. Grease and line a 20cmx20cmx4cm deep tin. Whisk 8 eggs in a large jug or bowl, then add an equal amount of water (or milk) and a good crunch of black pepper and whisk again.

Grate the cheese, finely chop the spring onions and chives and whisk into the eggs. Then pour egg mixture into prepared tin.

Snap the tough ends off the asparagus spears (simply flex the spear between your fingers towards the end and you will find a natural breaking point). Compost the tough end, and then chop the spears into 4cm pieces (these can be finely chopped into 5mm discs for babies). Drop the asparagus into a saucepan of boiling water for 1 minute to blanch, then drain and immediately rinse under cold water to stop it from cooking any further.

Scatter the blanched asparagus spears into the egg in the tin, followed by the soft goats' cheese – which can be ripped apart with your fingers into evenly distributed dollops – this is a great little job for little ones if they want to get involved in the kitchen. If you have leftover roast potatoes from Sunday dinner, these can be sliced in half or into quarters if large, and dropped into the egg too. This makes for a more filling frittata, and is a fantastic way to use up left over potatoes.

Pop the frittata into the warm oven for approx. 20 - 30 minutes, or until the egg is set and golden.

Enjoy warm or cold with some fresh salad leaves.

The great thing about this recipe is its versatility. You can use whatever vegetables are in season which can be precooked or thrown in raw if suitable.