The Food Gatherer's Note: The perfect mid-week simple supper. Using good free range eggs  and new season's spring greens.  Kale will also work with this, as will rocket.  Serve with Forty Hall Farm Salad leaves and some crusty bread.



Serves 4-6

8 large eggs
Salt and freshly ground pepper
100g grated parmesan
1 tablespoon olive oil
4 slices of streaky bacon or cubed pancetta, finely cut
170g chopped onion
Approx 150g spring greens (or otherwise kale or rocket, roughly chopped)
1 teaspoon chopped fresh or dried thyme.


To Prepare:
Turn on your oven grill.  In a large bowl, whisk together the eggs, parmesan and salt and pepper (you won't need too much salt because of the parmesan) . Set aside.

In a 12-inch ovenproof non-stick or cast iron skillet, heat the olive oil over a medium heat.  Add the bacon or pancetta and fry, stirring frequently, until it starts to crisp, 3 to 5 minutes. Add the onion and cook for about 3 minutes, until it softens a bit.

Add the spring greens and herbs and cook for one minute. Pour the egg mix into the skillet, stir gently and cook undisturbed over a low heat until almost set, about 5 minutes. Put the skillet under the grill (about 4 inches from the heat) for a couple of minutes, until the eggs have set. Let cool for a few minutes before serving to let it firm.