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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
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
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Ingredients
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6
eggs
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1 cup
fiddleheads
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1 cup
sliced mushrooms (morels would be ideal)
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2
cloves minced garlic
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4 ounces
ricotta or cream cheese
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2 sprigs
chopped parsley (optional)
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1 splash
olive oil
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1 pinch
salt and pepper, to taste
Directions
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Clean fiddleheads, removing brown fuzz. Then cook in boiled water for about 10 minutes. Rinse and trim ends.
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Meanwhile, sauté minced garlic and sliced mushrooms in olive oil, until tender. I recommend using an oiled cast iron pan.
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Add cooked fiddleheads, salt and pepper, cook a few more minutes until everything is tender but not mushy.
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Lower heat, add chopped parsley if using.
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In another bowl, beat the eggs with a pinch of salt. Add cheese—okay to leave dollops.
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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.
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Finish cooking under broiler, 3 minutes or so. Serve hot or room temperature.
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