Bacon, Mushroom and Parmesan Frittata recipe

Keep the bacon over a medium heat so the fat renders without scorching; you want the rashers turning bronzed and just beginning to curl, not dark and brittle. If there is a lot of fat in the pan, spoon off a little before adding the mushrooms so they fry rather than stew.

Stir only until the spring onions look glossy and the pale green parts have softened slightly. If they start to brown, the heat is too high and their flavour will turn sharp.

Beat the eggs just until the yolks and whites are fully combined, then stop so the frittata bakes up tender rather than foamy. Hold back on the salt until after adding the Parmesan, as the cheese and bacon already bring plenty of seasoning.

Keep the pan at a low to medium-low heat and tilt it occasionally so the mixture sets evenly from the outside in. Stop on the hob as soon as the sides look lightly opaque, because overcooking here will make the finished frittata dry.

Look for a slight wobble in the very centre when you shake the pan; that means it is set enough to finish in the oven without overbaking. If the top is browning too quickly, loosely cover it with a piece of foil for the last few minutes.