Potato and Onion Frittata

Whisk the eggs in a large bowl with half the salt, the pepper, the garlic powder, half the cheddar and half the green onions until no streaks of white remain.

Heat 2 tbsp of the oil in a 25 cm (10-inch) oven-safe non-stick skillet over medium heat. Add the potatoes in an even layer with the remaining salt, cover and cook 10 to 12 minutes, flipping once, until a knife slides through and they are golden in spots.

Tip: Slices of even thickness cook at the same rate, so none stay hard in the middle.

Stir in the onions and butter and cook uncovered over medium heat, stirring often, 6 to 8 minutes, until the onions are soft and light golden. Meanwhile, set an oven rack 15 cm below the broiler and turn the broiler on high.

Spread the vegetables evenly, pour the egg mixture over and turn the heat to medium-low. Cook without stirring 6 to 8 minutes, until the edges are set and the centre still jiggles slightly.

Tip: Lift an edge with a spatula and tilt the pan once so raw egg runs underneath.

Scatter the remaining cheddar over the top and slide the skillet under the broiler for 3 to 4 minutes, until the frittata is puffed, set in the centre and the cheese is bubbling and golden.

Tip: The handle comes out very hot; keep an oven mitt on it until it cools.

Let the frittata rest in the pan for 5 minutes. Meanwhile, whisk the lemon juice with the remaining 1 tbsp oil, the honey and a pinch of salt in a salad bowl, then toss the greens through it.

Run a spatula around the edge, slide the frittata onto a board and cut it into wedges. Serve topped with the remaining green onions and a few dashes of hot sauce, with the lemony greens alongside.

Tip: Leftover wedges keep 3 days in the fridge; eat cold or microwave 45 seconds, and dress the greens just before eating.