INGREDIENTS

    •    2 cups warrigal greens chopped (sub for spinach)
    •    1 cup roasted pumpkin cubed
    •    1/2 cup feta crumbled
    •    1/2 cup frozen peas, defrosted
    •    4 spring onions sliced - use the green part as well as the white it’s perfectly good don’t waste it !
    •    1/2 bunch of fresh herbs like parsley or chives chopped
    •    Handful of cheddar cheese shredded
    •    1 tbsp extra virgin olive oil
    •    1 tbsp butter
    •    10 large free range eggs
    •    ½ cup milk/ nut milk
    •    salt and pepper
    •    Crack Fox - Fermented Habanero, Bush Citrus + Ginger

INSTRUCTIONS

    •    Preheat your oven to 180°C / 350°F.
    •    Heat the olive oil and butter in a large oven-proof skillet over medium heat.
    •    Add the spring onion into the skillet and cook, stirring frequently, until translucent.
    •    Add the warrigal greens and cook, stirring frequently, until wilted.
    •    Season the warrigal greens and spring onions with salt and pepper.
    •    Scatter roasted pumpkin cubes over the top of the warrigal greens and onions, followed by the crumbled feta.
    •    Whisk the eggs in a large bowl together with the milk, add in your chopped herbs and glugs of Crack Fox to taste to add some tangy spice .
    •    Pour the herby egg custard over top of the greens and pumpkin, and shake the pan to distribute. Sprinkle your grated cheddar on top.
    •    Remove from the stove top and place the frittata into the oven. Bake for 15 minutes, and then switch to the grill setting.
    •    Grill the frittata for about 5 minutes - but watch it carefully. The frittata is finished when it's puffed and golden, and jiggles only a little bit when you shake the pan.
    •    Remove from oven and let cool for a few minutes before slicing. Serve with a green salad and lashings of Crack Fox