Roasted maple Brussels sprout frittata

1. Preheat the oven to 220ºC, gas mark 7. Bring a medium saucepan of water to the boil, add the sprouts and return to the boil for 2-3 minutes. Drain.

2. Place the sprouts onto a parchment-lined baking tray. Toss with 2 tsp oil and a pinch of salt, then roast for 7-8 minutes. Drizzle with the maple syrup, return to the oven to roast for a further 5 minutes then set aside until tender and glazed.

3. Meanwhile, return the sprout pan to the heat, add the remaining oil and warm over a high heat. Sauté the onion rings for 5-6 minutes, then set aside to cool slightly. Add the eggs to a large bowl and whisk. Add the cream, then whisk again before adding the grated cheese, chives and chilli flakes.

4. Line a 20-22cm heavy-based ovenproof frying pan with baking parchment. Pour the egg mixture into the pan and scatter over the roasted sprouts and onions. Bake in the oven for 15-20 minutes, until just firm. Remove from the oven and rest for 3-5 minutes before cutting into wedges to serve. Delicious with a rocket, tomato and red onion salad.