Fiddlehead Frittata

Published on Tue, 06/10/2014 - 12:20pm

Cook Time:
4 servings

We found this recipe on a blog called Food52. We admire the easy prep and minimal ingredients that reveal fiddleheads’ earthy goodness.



  • 6 eggs
  • 1 cup fiddleheads
  • 1 cup sliced mushrooms (morels would be ideal)
  • 2 cloves minced garlic
  • 4 oz. ricotta or cream cheese
  • 2 sprigs chopped parsley (optional)
  • splashes olive oil
  • Salt and pepper to taste



  1. Clean fiddleheads, removing brown fuzz. Then cook in boiled water for about 10 minutes. Rinse and trim ends.
  2. Meanwhile, sauté minced garlic and sliced mushrooms in olive oil, until tender. I recommend using a well-seasoned, oiled cast iron pan.
  3. Add cooked fiddleheads, salt and pepper. Cook a few more minutes until everything is tender but not mushy.
  4. Lower heat, add chopped parsley if using.
  5. In another bowl, beat the eggs with a pinch of salt. Add cheese—it’s okay to leave dollops.
  6. Add egg mixture to the vegetables, stir just a bit if not evenly distributed. Cook over low to medium heat until eggs begin to set—around 10 minutes.
  7. Finish cooking under broiler, 3 minutes or so. Serve hot or room temperature. Serves four.


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