Fiesty Tasmanian Warrigal Frittata

Cut the warrigal greens leaves from the stem, leaving the attachment to the stem, wash thoroughly and drain

Blanch the leaves by steeping them in boiling water for 2 minutes, then draining and plunging them in cold water — this stops the leaves from going brown — and drain thoroughly

Lay a clean tea towel on the workbench, and carefully lay each large leaf flat on it — continue until all leaves are laid out

Place another clean tea towel on top — leave to dry out a little

Whisk together the eggs and cream, and add the native herbs and seasonings

Line a quiche or baking tray with baking paper, and spray with oil

Lay out the warrigal leaves as the base for the frittata, overlapping and layering — place leaves with the stem outwards around the sides of the pan

Sprinkle the onion slices and grated cheese on the base

Carefully pour the egg mixture in and bake at 180 degrees C for 30 minutes or until golden brown and set.