Herb Frittata

Method

1. Finely slice the spring onions.
2. In a pan, add oil and butter.
3. Add all the greens: spinach, chard, and the pre-blanched chicory, including the stems.
4. Add a pinch of salt and cook quickly for a couple of minutes.
5. In a bowl, crack the eggs. Add salt, pepper, lemon zest, and plenty of grated Parmesan.
6. Add the cooked greens, chopped mint, and basil.
7. Pour the mixture into the pan.
8. Cover and cook on very low heat for 6-7 minutes.
9. Check that the bottom is cooked, then flip the frittata (using a plate or spatula).
10. Cook for another 2-3 minutes.
11. Serve.