I’ve made a frittata a couple of times but it’s not light enough and seems too solid. Has chef any tips?

Dean Riley, Windermere

Frittata is an egg-based Italian dish, similar to an open faced omelette. If your frittata is getting too firm, it could be as simple as you are cooking it too long or possibly not adding any liquid. Whisk eight large eggs with 125ml milk, a quarter of tsp salt and one quarter tsp cracked black pepper. This is your basic recipe. For your fillings you could do avocado, chicken and finish with some blue cheese. Maybe some broccoli, chorizo sausage and some parmesan cheese. Personally, at this time of year I would go for some pan fried red onions with some Brussels sprouts and finishing with some feta cheese. Heat 3 tbsp olive oil in a 22cm oven proof frying pan, add 1 finely chopped red onion, cook until softened. Add 200g cooked, sliced Brussels sprouts, cook for further 3-4 minutes, add your egg mixture, then top with 200g crumbled feta cheese, stir well, then bake in a oven pre-heated to 180C for approximately 15 minutes. It should feel firm but not solid and be a lovely golden brown colour. Serve with a dressed green salad.