Fiddlehead Fern Frittata: A Springtime Spin on a Classic Dish
This frittata recipe is a fresh and flavorful take on the classic dish, swapping traditional ingredients with seasonal fiddlehead ferns and chives. It's easy to make, adaptable to different tastes, and a perfect brunch dish to impress your friends.
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!