1 tbsp wild garlic butter
1/2 white onion, thinly sliced
4 rashers streaky bacon, sliced into lardons
1 bunch dandelion leaves and flowers
1 bunch ground ivy
6 large free-range eggs, beaten
100g cream cheese
salt + pepper
Place a medium-sized non-stick saucepan over a medium heat and melt the butter. When bubbling, add the sliced onions and a pinch of salt. Sweat for 5-8 minutes until completely soft and slightly caramelised.
Push the onion to the side of the pan, then add the lardons and fry until golden brown.
Roughly chop the wild greens, reserving the dandelion flowers, and add to the pan to sweat for a minute
Season the beaten eggs and then pour them into the fan over the filling .
Using a teaspoon, dot blobs of cream cheese over the eggs and then add the dandelion flowers.
Melt a little more butter around the edge of the pan.
You can now either turn down the heat under your saucepan and place a lid over your pan so the eggs cook through, or place until your grill at 200C for 5 minutes until just set.
Loosen the frittata around the sides, turn out onto a plate and garnish with dandelion petals and ground ivy leaves/flowers.