Frittata of Wild Greens

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 8 oz / 230 g wild greens, washed, blanched, dried and chopped
  • 2 tbsp


Gently fry the greens for a few minutes in the oil and butter in an omelette pan. Lightly beat the eggs, with a little pepper and salt, and pour over the greens. When the underside is set, turn the frittata over and cook briefly on the other side before sliding it on to a warm serving plate.