What a satisfying dish on a Friday night together with a fresh salad. I had some leftover eggs and therefore re-cooked a recipe by Rachel Roddy/GUARDIAN from beginning of April. In addition I have a lot of fennel fronds in the garden, also chive and mint. I didn’t use basil as the quality in Germany is not my taste and Italian basil is hard to find, instead used wild garlic. Use the herbs which you like and have in the garden or you find in the shops.


4-6 eggs

5 spring onions

1 bunch flat parsley

a few mint sprigs

a few wild garlic leaves (or basil)

a few fennel fronds

a few chives

a few coriander leaves (optional)

2 tbsp pecorino or parmesan ( I forgot )

olive oil


  1. Chopp the herbs and set aside for later

2. Whisk the eggs in a bowl and add salt&pepper

3. Cook the chopped spring onions for a few minutes and let it cool down

4. Add the chopped herbs to the whisked eggs

5. Put the cooked spring onions (cold!) and grated cheese to the eggs and combine

6. Now put the whole mix into a hot non-stick pan. Let it cook on low heat until set.

7. Lift the edge to see it is golden, then invert and cook until the other side is golden, too. ENJOY