Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Chop the pumpkin and potato into small-ish bite sized cubes and place them on a large baking tray. They don’t need to have space between them – we don’t want them crispy so spacing isn’t important here.

Pour over the olive oil, balsamic vinegar and maple syrup, along with the salt, pepper and dried herbs if you’re using them. Use your hands to massage this all together and then pop in the oven for 30-40 minutes.

Once cooked, remove from the oven and decant into the baking dish you’re using for the frittata. Make sure to get all the oil and crispy bits – they’re flavour powerhouses.

Keep the oven at 180C or 356F.

Meanwhile, chop and wash the greens, wilting them and wringing them out if they’re watery ones.

Melt and brown the butter in a large skillet over a medium heat. As it cooks, zest in the lemon and add the salt and pepper. When the butter becomes deep brown in colour and nutty in fragrance, add the lemon juice to deglaze the skillet. Add the greens and cook for another minute or two before removing from the heat and pouring them (get all the butter!) into the baking dish with the roasted vegetables.

Crumble the feta over the vegetables in the baking dish.

Whisk 8 eggs in a large bowl and add the milk, lots of freshly cracked pepper and 1/2 teaspoon of fine salt. Add the freshly and finely grated parmesan (I blend mine in a Nutribullet for a 20-30 seconds to get that gorgeous restaurant style Parmesan). Whisk to combine. Add fresh herbs here if you’re doing so.