Warrigal Greens and Bacon Frittata

Bacon and Native Spinach Fritata

Bacon and Native Spinach Fritata

Warrigal Greens, or “Native Spinach” (Tetragonia tetragonioides) is native to this area. It remains lush and green through the heat of Summer, long after it’s tender European name-sake has died. It was (and is) an important vegetable for the ancient inhabitants of this land .. and their tender European visitors. It is cooked as you would silverbeet, although the leaves are smaller and fleshier.

Frittata is sometimes called “Spanish Omelette” although I have found regional variations from all over the Mediterranean.  This is my “local” twist on this classic .. and my earnest attempt to stop my Warrigal plants from taking over the neighbourhood (or at least my garden) ..

Tetragonia tetragonioides launching a bid for world domination

Tetragonia tetragonioides launching a bid for world domination

Serves 6

  • 30g butter
  • 6 rashers shortback bacon; chopped coarsely
  • 2 garlic cloves, peeled and crushed
  • 2 leeks; sliced
  • 1 cup coarsely grated pumpkin flesh
  • 1 medium sweet potato, peeled and coarsely grated
  • 1 small red capsicum; seeds and membranes removed; chopped coarsely
  • 1 – 2 cups of Warrigal Greens (to taste) OR baby spinach OR 2 – 3 leaves silverbeet
  • 8 eggs
  • ¼ cup orange juice
  • 1 teaspoon ground mustard seed
  • Freshly ground black pepper to taste
  • 1 cup finely grated tasty cheese
  • ¼cup finely grated parmesan cheese

1. Preheat oven to 180°C

2. Remove the large stalks from the Warrigal Greens (or silverbeet). Coarsely chop the leaves, then wilt them in a little hot water. Drain.

3. Whisk the eggs together with the orange juice, dried mustard and pepper.

4. Melt the butter in a large frying pan. Add the bacon and garlic. Fry for 2 – 3 minutes.

5. Add the vegetables and cook for a further 5 minutes, or until the sweet potato is just softened.

6. Spread the cooked vegetable mixture evenly over the base of a greased lasagne pan. Sprinkle with grated tasty cheese.

7. Pour the egg mixture evenly over the vegetable mixture. Sprinkle with parmesan cheese.

8. Bake for about 20 minutes, or until “set”. The top will be golden brown and a knife inserted into the centre will come out clean.

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