Fiddlehead Frittata – a delicious recipe with eggs, fiddleheads, mushrooms, garlic, ricotta, parsley. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Clean fiddleheads, removing brown fuzz. Then cook in boiled water for about 10 minutes. Rinse and trim ends.
2
Meanwhile, saute minced garlic and sliced mushrooms in olive oil, until tender. I recommend using an 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-okay to leave dollops.
6
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.
7
Finish cooking under broiler, 3 minutes or so. Serve hot or room temperature.
557
kcal
Calories
50
g
Fat
7
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 eggs, 1 cup fiddleheads, 1 cup sliced mushrooms (morels would be ideal), 2 cloves minced garlic, and more.
Yes, Fiddlehead Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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