A frittatina is a small individual frittata. This one is made with warrigal greens or Tetragonia tetragonioides. The bright green, matte, diamond-shaped leaves look like velcro spinach, but come with a distinct flavour of their own. Use warrigal greens as you would spinach, with eggs, vegetables, fish or meat, or as an Aussie pesto or salsa verde. Always blanch the leaves first for at least a minute to destroy the oxalic acid, which is toxic in large quantities.
40g warrigal greens
3 tsp olive oil
Sea salt and cracked black pepper
1 free-range egg
1 tbsp dry white wine or milk
1 tbsp finely chopped parsley
1 slice ham or prosciutto
1 tbsp freshly grated parmesan
Wash the warrigal greens and blanch in simmering salted water for 1 minute (a necessary step that destroys the oxalic acid). Drain and toss with 2 teaspoons olive oil, sea salt and pepper.
To make the frittatina, whisk the egg with the white wine (or milk), parsley, sea salt and pepper.
Heat remaining 1 teaspoon olive oil in a small non-stick frying pan, pour in the egg and cook as for an omelet, drawing back the edges and allowing the uncooked egg to spill over on to the pan and cook.
When set, slide the frittatina on to a warm plate and top with ham and warrigal greens. Scatter with parmesan, fold the frittatina over the greens and finish with a little extra cheese and pepper.