Fiddlehead Frittata

• 6 eggs
• 1 cup fiddleheads
• 1 cup sliced mushrooms (morels would be ideal)
• 2 cloves minced garlic
• 4 ounces ricotta or cream cheese
• 2 sprigs chopped parsley (optional)
• 1 splash olive oil
• 1 pinch 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, 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.

eggs, fiddleheads, mushrooms, garlic, ricotta, parsley, olive oil, salt

Taken from food52.com/recipes/5131-fiddlehead-frittata (may not work)