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Wild Greens Frittata
A thick frittata of cheese, eggs and slowly wilted spring greens, cooked in butter and flipped. It is good warm or cold, and perfect for a picnic with bread.
- YieldServes 6
- Hands-on40 min
- Total59 min
- Difficulty
Ingredients
- 45 mlextra virgin olive oil
- 2 clovesgarlic, peeled, left whole
- 700 gmixed wild greens, such as young dandelion, nettle or hop shoots; washed, drained and roughly chopped
- 8eggs
- 50 gGrana Padano, grated
- 60 mlwhole milk
- 30 gunsalted butter
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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