Fiddlehead Frittata

May 22, 2013

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.

Fiddlehead Frittata

WHO: mdm is a professor living in the wilds of New Hampshire. 

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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.

Fiddlehead Frittata by mdm

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