When pumpkin is in season, it makes it into my weekly shop without fail.

There are two obvious things I tend to do with it: pumpkin soup and roasted pumpkin wedges. I love both and make them constantly. But recently I’ve found myself making this about once a fortnight: a sheet pan pumpkin frittata.

It’s nothing groundbreaking. It just makes sense.

What I love is that you roast the vegetables in the same pan you’re going to make the frittata in, which means you automatically have the right amount of vegetables for the pan. The pan is already oiled. You pour the eggs over, put it back in the oven and you’re done.

This is exactly my kind of Slow Food Now, Fast Food Later food because it’s an actual substantial meal that also works cold, in a lunchbox, grabbed on the run or quickly reheated.

I use a dozen eggs and, at the moment, pumpkin is my favourite version, but obviously you could do this with almost any roasted seasonal vegetable.

One little egg tip: I use a blender to mix mine. You absolutely don’t have to—a whisk is fine—but if you do use a blender, do not over-blend them. We’re not making a smoothie here. Truly, I won’t even go beyond about eight seconds. I aim for seven SECONDS! Overmixing can give you that tougher, spongy texture rather than something soft and tender.