100g tender spring garlic
4 eggs
2 tablespoons cream
Salt
3 tablespoons oil
6 tartlet cases made from readymade or homemade pastry
Cut the spring garlic in half and chop into strips measuring approximately 3cm, using only the white portions. Fry lightly in a frying pan with oil until soft, then season accordingly.
Beat the eggs, add a pinch of salt and mix in the cream. Pour the mixture into the frying pan with the spring garlic. Stir until the eggs set and the mixture becomes a creamy consistency.
Serve in the tartlet cases.