Morogo frittata

Morogo roughly translates to "greens" and includes a number of edible weeds and leafy green vegetables, traditionally chopped, boiled or fried and eaten alongside pap. This frittata gets its hue from finely chopped pumpkin leaves but you could also use baby spinach or kale.

1. To make the pumpkin cream, preheat the oven to 200°C. Rub the pumpkin with the honey, olive oil and salt and place on a baking sheet. Roast for 20 minutes, or until soft and slightly caramelised. Place the cooked pumpkin in a blender with the cream and blitz until smooth. Set aside until ready to use.

2. To make the fried pumpkin seeds, place the oil, pumpkin seeds and salt in a pan and heat. When the pumpkin seeds begin to sizzle and pop, they’re almost there. Stir often and remove from the heat after 5 minutes.

3. To make the frittata, preheat the oven to 200°C. Crack the eggs into a bowl and add the cream, greens, garlic, celeriac and onion. Season to taste.

4. Heat a non-stick ovenproof pan and add the butter and olive oil. Coat the entire pan in the oil and butter, then add the egg mixture, shifting it around the pan in a folding action to cook more of the surface.

5. Place the broccoli on top of the frittata, gently pushing it into the frittata slightly. Top with a glug of olive oil and place in the oven for 20 minutes, or until the frittata is cooked through, golden brown and slightly puffed up. 6 Serve warm with the pumpkin cream and fried pumpkin seeds.

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Photographs: Toby Murphy
Food assistant: Emma Nkunzana