As a Mexican outdoor enthusiast, I’m always on the lookout for new ways to incorporate local ingredients in my dishes, and fiddlehead ferns have quickly become a favorite. They grow wild in some parts of Mexico and are a staple in indigenous cuisine. When I moved to Canada, I was thrilled to find them available in local markets, and the frittata recipe became an instant hit in my household – a delicious way to bring a bit of Mexico to my new home.
Camila is an avid outdoors enthusiast who enjoys hiking, camping and foraging for wild edibles. She is passionate about sustainability and living off the land, and has spent the last few years honing her skills in the wilderness. She is also an animal lover and volunteers at the local shelter every weekend.
Camila Gomez currently resides in Canada and grew up in Mexico.
The frittata itself is an Italian dish that has been around since the Renaissance, initially created to use up leftovers. The name comes from the Italian word ‘fritto,’ meaning ‘fried,’ and it is traditionally made by frying ingredients in a skillet and then baking them. The dish has evolved since then, but my take is a springtime version that swaps traditional ingredients like potatoes and onions for seasonal fiddleheads and chives. It’s easy to make, adaptable to different tastes, and a perfect brunch dish to impress your friends.
Today, making an effort to incorporate local, seasonal produce in our cooking is more relevant than ever. With the impact of climate change, advocating for a sustainable food system is crucial, and buying local, seasonal ingredients is one way we can reduce our carbon footprint. Additionally, foraging for wild edibles, like fiddleheads, is an excellent way to connect with nature and promote biodiversity. My fiddlehead fern frittata recipe is a simple way to bring some of these values to your plate – a dish that is fresh, flavorful, and sustainable.
What you need
Spring has sprung, and what better way to celebrate the change of season than with a fresh and flavorful fiddlehead fern frittata? This dish is a fun and effortless way to bring some green to your brunch table and impress your guests. First, I start by cleaning and trimming the fiddleheads, which are the star of the dish. These wild and seasonal delicacies are available only in the early spring and taste slightly nutty, with a hint of asparagus, and have a firm texture. I then sauté them in a skillet with butter until tender and season with salt and pepper. Next, I quickly whisk together eggs and milk, pour the mixture over the fiddleheads, and let everything cook until the edges start to set. It’s then time to add the cheddar cheese and chives on top, to create a delicious golden crust under the broil. In less than 30 minutes, the frittata is ready to be served and enjoyed! It’s a fun and easy way to experiment with seasonal ingredients, and the result is a fresh and flavorful meal that everyone will love.
Ingredients:
- Fiddlehead ferns – The star ingredient in this dish. Fresh fiddleheads taste slightly nutty, with a hint of asparagus, and have a firm texture. If fresh fiddleheads are not available, you can use frozen ones as a substitute.
- Eggs – Eggs are the base of the frittata, providing protein and structure. For a lighter version, you can use egg whites instead of whole eggs.
- Milk – Milk helps to create a fluffy and creamy texture in the frittata. You can swap for non-dairy milk, such as almond, if you prefer.
- Cheddar cheese – Cheddar adds a savory and nutty flavor to the frittata, and helps to create a golden crust. If you don’t like cheddar, you can swap for another cheese, such as swiss or feta.
- Chives – Chives add a mild onion flavor and a pop of color to the frittata. You can also use other fresh herbs for a different flavor profile, such as parsley or basil.
- Butter – Butter is used to cook the fiddleheads and prevent them from sticking to the skillet. You can use olive oil as a substitute if you prefer.
- Salt – Salt enhances the flavor of the frittata and helps to bring out the natural sweetness of the fiddleheads.
- Black pepper – Black pepper provides a subtle heat and a depth of flavor to the frittata.
Utensils:
- Large oven-safe skillet – You’ll need a skillet that can go into the oven, and is at least 10 inches in diameter. A cast-iron skillet works well but any oven-safe skillet will suffice.
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Spatula or wooden spoon
Fiddlehead ferns: a wild and seasonal delicacy
Fiddlehead ferns are the coiled tips of a young fern plant, harvested in the early spring when they are at their freshest. They are eaten in many parts of the world and are a seasonal delicacy, prized for their unique flavor and texture. They have been part of Mexican cuisine for generations, and were enjoyed by indigenous people as a source of food and medicine. They are low in calories and high in antioxidants and omega-3 fatty acids, making them a great addition to a healthy diet. As a passionate forager, I’ve been harvesting fiddleheads for years and love to incorporate them in my cooking whenever possible. Their nutty and earthy flavor adds depth and complexity to dishes like my fiddlehead fern frittata, and they truly shine in simple preparations where their natural flavor can stand out.
Cheddar cheese: a savory and versatile ingredient
Cheddar cheese is a hard, smooth-textured cheese that originated in the English village of Cheddar in Somerset. It is a beloved ingredient in many cuisines, and its tangy and nutty flavor pairs well with a variety of other ingredients. As a vegetarian, I use cheddar cheese frequently in my cooking as a source of protein and flavor. For this recipe, I chose sharp cheddar, which has a more pronounced flavor, and helps to create a golden crust on the frittata. Cheddar cheese is also a great source of calcium and Vitamin D, making it a healthy addition to meals when used in moderation. I love using cheddar in everything from quesadillas to pasta dishes, and it always adds a comforting and delicious element to the dish.
What to serve it with?
I love to serve my fiddlehead fern frittata with a side salad of mixed greens dressed with a squeeze of lemon and a drizzle of extra-virgin olive oil. The salad complements the richness of the frittata and brings a refreshing note to the dish. As an avid hiker and outdoor enthusiast, I am always on the lookout for ways to incorporate fresh produce into my meals, and a side salad is a great opportunity to do that. Additionally, using mixed greens ensures that the salad is filled with a variety of vegetables and nutrients, making it a healthy and refreshing option. The salad is a perfect balance to the creamy and hearty frittata and provides a satisfying and nourishing meal that is perfect for any springtime occasion.
Summary
And that’s all there is to it! Whether you’re a seasoned home cook or a new-to-the-kitchen novice, this fiddlehead fern frittata recipe is an easy and delicious way to celebrate the spring season. I can’t wait to see how you all get on with this recipe – what’s your favorite way to incorporate wild edibles into your cooking? What unique ingredients do you like to experiment with? Leave me a comment below and let’s share inspiration! And don’t forget, sharing is caring – if you love this recipe, be sure to share with your friends and family so they can enjoy it too. Happy cooking!
Here’s the recipe:
Fiddlehead Fern Frittata: A Springtime Spin on a Classic Dish
Equipment
- Large oven-safe skillet
- Mixing bowl
- Whisk
- cutting board
- Knife
- Spatula or wooden spoon
Ingredients
- 1 lb Fiddlehead ferns
- 6 Eggs
- 1/4 cup Milk
- 1/2 cup Cheddar cheese
- 1/4 cup, chopped Chives
- 2 tbsp Butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Clean the fiddlehead ferns - Trim the ends of the fiddleheads and rinse them under cold water to remove any dirt or debris. Pat dry with a clean towel and set aside.
- Preheat the oven - Preheat the oven to 375°F (190°C).
- Whisk the eggs and milk - In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and black pepper.
- Cook the fiddlehead ferns - In a large oven-safe skillet, melt the butter over medium heat. Add the fiddlehead ferns and sauté for 5-7 minutes, or until tender. Season with salt and black pepper.
- Add the egg mixture - Pour the egg mixture over the fiddlehead ferns and use a spatula to distribute the mixture evenly. Cook over medium heat for 3-4 minutes or until the edges start to set.
- Add the cheddar cheese and chives - Sprinkle the cheddar cheese and chives over the top of the frittata. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the cheese is melted and golden.
- Serve and enjoy - Remove the skillet from the oven and let it cool for a few minutes before slicing and serving. Enjoy your delicious fiddlehead fern frittata!
