SPRING FRITTATA WITH SWISS CHARD, ASPARAGUS AND PEAS

Serves: 12

1 tbsp (15 mL) canola oil 2 cups (500 mL) diagonally sliced asparagus (3/4 inch, or 1.9 cm) 1 cup (250 mL) chopped red onion 2 cups (500 mL) sliced Swiss chard, stems removed 1 1/2 cups (375 mL) fresh or frozen green peas 3 cloves garlic, finely chopped 1 cup (250 mL) crumbled goat cheese, divided 12 large eggs 1 cup (250 mL) cream (10%) 1 tsp (5 mL) salt 1 tsp (5 mL) chopped fresh thyme leaves 1/2 tsp (2.5 mL) nutmeg 1/4 tsp (1 mL) cayenne pepper

1. Preheat oven to 400 F (205 C).

2. Heat oil in a 12-inch (30.5-cm) cast iron frying pan over medium heat. Sauté asparagus and onion until onion is translucent, about 3 minutes.

3. Add Swiss chard, peas and garlic; sauté until Swiss chard is wilted, about 1 minute. Add 3/4 cup (4 mL) cheese; stir to combine. Turn off heat.

4. Whisk together eggs and cream in a medium bowl. Stir in salt, thyme, nutmeg and cayenne pepper. Pour egg mixture into frying pan. Top with remaining cheese.

5. Bake on middle rack until eggs are set, about 18-20 minutes.