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. —mdm
Test Kitchen Notes
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. —The Editors