Simon Rimmer served up a tasty ham and cheese frittata on Steph’s Packed Lunch.

The ingredients are: 6 medium free-range eggs, beaten, 75ml whole milk, 1tbsp dried mixed herbs, 2 onions, peeled and sliced and fried gently for 20 minutes, 150g wafer thin ham, shredded, 175g cheese, grated (old stuff in your fridge is fine, if not then the strongest, cheapest cheddar) and 2tbsp vegetable oil.

For the salad: 6 tomatoes, room temperature, 1tsp salt, 1tbsp caster sugar, 1 tin chickpeas, washed and drained, ½ red onion, peeled and chopped and 1tbsp frozen peas, defrosted.

For the dressing: 2tbsp any mustard, 2tbsp any vinegar and 150ml veg oil or olive oil and Juice and zest half lemon.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.