Everyone seems to enjoy this quick and easy dish. I often take it along on family picnics, as it tastes just as good when it’s cold. Smoked salmon and dill give the frittata distinctive flavours, but you can adapt the recipe to use whatever you happen to have in the fridge. A frittata is a great way to showcase seasonal vegetables – peas and broad beans as here, but also asparagus, baby artichokes, sprouting broccoli and wild mushrooms. And, of course, you can vary the herbs and cheese too. Have fun creating your own versions.