SPRING FRITTATA WITH SWISS CHARD, ASPARAGUS AND PEAS

Ingredients

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

Directions

1. Preheat oven to 400°F.
2. Heat oil in a 12 inch cast iron frypan over medium heat. Add asparagus and onion and sauté until onion is translucent, about 3 minutes. Add Swiss chard, peas and garlic; sauté until Swiss chard is wilted, about 1 minute. Remove from heat. Add 3/4 cup cheese; stir to combine.
3. Whisk together eggs and cream in a medium bowl. Stir in salt, thyme, nutmeg and cayenne. Pour egg mixture into frypan. Top with remaining cheese.
4. Bake until eggs are set, about 18 – 20 minutes.