Chickweed and Herb Frittata

from Miche Genest, The Boreal Gourmet

Photo by Suzanne Crocker

4 Tbsp (60 mL) butter, divided
4 green onions, chopped
2 cloves garlic, minced
2 cups (500 mL) chopped
fresh chickweed
6 eggs
2 Tbsp (30 mL) cream
2 Tbsp (30 mL) cream cheese, cut into small pieces
¼ cup (60 mL) chopped dill


  1. Preheat oven to 400F (200C).
  2. Melt two tablespoons (30 mL) butter in a 10-inch (25-cm) ovenproof frying pan over medium heat.
  3. Stir in onions and sauté just until softened, about 3 minutes.
  4. Add garlic and cook for another 1 minute.
  5. Stir in chickweed and cook for another 2 minutes.
  6. Add remaining butter.
  7. While it’s melting beat eggs until foamy.
  8. Stir in cream, cream cheese and dill.
  9. Add egg mixture to the pan, stir to combine and cook for 2 to 3 minutes, until the bottom is set.
  10. Place frying pan in preheated oven and bake until cooked through and lightly browned,  about 8 to 10 minutes.
  11. Remove from oven, cut into 4 to 6 pieces and serve immediately with hot buttered toast and a green salad.
Makes 4 to 6 servings.