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.
© 1995 Frances Bissell. All rights reserved.