Chickweed and Herb Frittata

from Miche Genest, The Boreal Gourmet

Photo by Suzanne Crocker
Ingredients 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 Preparation Preheat oven to 400F (200C). Melt two tablespoons (30 mL) butter in a 10-inch (25-cm) ovenproof frying pan over medium heat. Stir in onions and sauté just until softened, about 3 minutes. Add garlic and cook for another 1 minute. Stir in chickweed and cook for another 2 minutes. Add remaining butter. While it’s melting beat eggs until foamy. Stir in cream, cream cheese and dill. Add egg mixture to the pan, stir to combine and cook for 2 to 3 minutes, until the bottom is set. Place frying pan in preheated oven and bake until cooked through and lightly browned,  about 8 to 10 minutes. 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.