• 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.