Frittata of Wild Greens


  • 8 oz / 230 g wild greens, washed, blanched, dried and chopped
  • 2 tbsp olive oil
  • 1 oz / 30 g butter
  • 6 eggs
  • freshly ground black pepper
  • salt


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.


Cheese can also be added to the beaten egg - grated Parmesan, crumbled blue cheese or diced mozzarella.

Diced potatoes fried in the pan before the greens will turn this into a more substantial dish similar to a Spanish omelette.