Fiddlehead Frittata

Serves 4

·         6 eggs

·         1 cup fiddleheads

·         1 cup sliced mushrooms (morels would be ideal)

·         2 clovesminced garlic

·         4 ounces ricotta or cream cheese

·         2 sprigs chopped parsley (optional)

·         splashes olive oil

·         Salt and pepper to taste


  • 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.

BY Food52

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