Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
WHO: mdm is a professor living in the wilds of New Hampshire.
WHAT: A no-fuss frittata using spring's earthy gems.
HOW: Sauté 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.
Serves 4
6 eggs
1 cup fiddleheads
1 cup sliced mushrooms (morels would be ideal)
2 cloves minced garlic
4 ounces ricotta or cream cheese
2 sprigs chopped parsley (optional)
Splashes olive oil
Salt and pepper to taste
See the full recipe (and save and print it) here.
Photo by James Ransom
See what other Food52 readers are saying.