(From "Rick Stein's Mediterranean Escapes" episode 04 "Corfu and Mallorca")

Olive oil & butter
Leeks
Wild greens
8 eggs
parmesan (grated)
hard white cheese (small chunk)
dill
mint
salt & pepper

Melt the butter in the olive oil in a pan. Thinly slice the leeks and soften
them in the oil and butter. Coarsely chop the greens and wilt them in the
same pan. Set aside to cool. Beat 8 eggs in a bowl. Stir in the cooked
greens, grated parmesan, and coarsely chopped dill and mint. Season
generously with salt & pepper. Turn into a deep, non-stick baking dish and
bake in a medium oven (176 C / 350 F) about 45 minutes until the eggs have
set.

Good hot. Even better cold.