Fiddlehead Frittata
mdm
Photo by Julia Gartland
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
Since moving to New Hampshire I've discovered fiddleheads—wild, tightly coiled, nutty-flavored, delicious. I tend to cook with them as I would asparagus—sometimes adding a bit of smoked salmon to this fritatta, for example.
Ingredients
- 6 eggs
- 1 cup fiddleheads
- 1 cup sliced mushrooms (morels would be ideal)
- 2 cloves minced garlic
- 4 ounce ricotta or cream cheese
- 2 sprig chopped parsley (optional)
- 1 splash olive oil
- 1 pinch salt and pepper, to taste
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WHO: mdm is a professor living in the wilds of New Hampshire.
WHAT: A no-fuss frittata using spring's earthy gems.
HOW: Saute your garlic, morels, and fiddleheads, pour in your eggs and cheese, let sit for a few minutes, and broil.
WHY WE LOVE IT: This is the kind of recipe we love having in our back pocket; it's perfect for breakfast, lunch, dinner, a snack, whether it's hot, warm, or cold. As the season changes, you can substitute your favorite produce for the fiddleheads and morels -- for now, we'll eat as much of this as we can.
Directions
- Step 1
Clean fiddleheads, removing brown fuzz. Then cook in boiled water for about 10 minutes. Rinse and trim ends.
- Step 2
Meanwhile, sauté minced garlic and sliced mushrooms in olive oil, until tender. I recommend using an oiled cast iron pan.
- Step 3
Add cooked fiddleheads, salt and pepper, cook a few more minutes until everything is tender but not mushy.
- Step 4
Lower heat, add chopped parsley if using.
- Step 5
In another bowl, beat the eggs with a pinch of salt. Add cheese—okay to leave dollops.
- Step 6
Add egg mixture to the vegetables, stir just a bit if not evenly distributed. Cook over low-med heat until eggs begin to set, around 10 minutes.
- Step 7
Finish cooking under broiler, 3 minutes or so. Serve hot or room temperature.