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
sliced mushrooms (morels would be ideal)
cloves minced garlic
ricotta or cream cheese
chopped parsley (optional)
salt and pepper, to taste
In This Recipe
Clean fiddleheads, removing brown fuzz. Then cook in boiled water for about 10 minutes. Rinse and trim ends.
Meanwhile, sauté minced garlic and sliced mushrooms in olive oil, until tender. I recommend using an oiled cast iron pan.
Add cooked fiddleheads, salt and pepper, cook a few more minutes until everything is tender but not mushy.
Lower heat, add chopped parsley if using.
In another bowl, beat the eggs with a pinch of salt. Add cheese—okay to leave dollops.
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.
Finish cooking under broiler, 3 minutes or so. Serve hot or room temperature.