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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.

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