Wild greens frittata with bread and tomatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Dandelion greens80 g
• Borage80 g
• Spring onions1
• Parmigiano Reggiano10 g
• Bread60 g
• Tomatoes120 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: March – May

Method

1. Put a pan of water on to boil. Meanwhile wash the dandelion and borage well in several changes of water, discarding damaged leaves and tough stalks.
2. When the water boils, salt it and cook the greens for 4 minutes, until tender; drain, let them cool slightly, squeeze them hard and chop.
3. Slice the spring onions and soften them in a non-stick frying pan with half the oil over medium heat for 2 minutes; add the greens and sauté for 3 minutes, until dry and well flavoured.
4. Beat the eggs and egg whites with the grated Parmigiano Reggiano, salt and pepper and pour over the greens. Cover and cook over low heat for 7 minutes, until the top is almost set; flip with a plate and cook for another 2 minutes, until golden.
5. Wash and slice the tomatoes and dress them with the remaining oil and a pinch of salt. Serve the frittata with the tomatoes and the bread.