1 tablespoon extra virgin olive oil
2 cloves garlic
1 cup fiddleheads, wild
to season kosher salt and freshly cracked black pepper
1 1/2 tablespoons whole milk (alternative milks will work here too)
4 ounces cheese, feta plainShop this recipe
- 1 tablespoon extra virgin olive oil
- 2 yellow onions, peeled and thinly sliced
- 2 cloves garlic, minced
- ½ cup roughly chopped shiitake or porcini mushrooms
- 1 cup cooked fiddleheads
- Kosher salt and freshly cracked black pepper, to season
- 2 sprigs fresh thyme, leaves only
- 6 eggs, beaten with a pinch of kosher salt
- 1½ tablespoons whole milk (alternative milks will work here too)
- 4 ounces (110 grams) feta, crumbled
- Prepare your fiddleheads (see below).
- Preheat the oven to broil on high.
- In a large oven-safe skillet (ideally cast iron), heat the olive oil over medium.
- Add the onions and sauté. Give the onions an occasional stir to get everything equally caramelized, sticky, and golden brown, about 15 minutes.
- Add the garlic and mushrooms. Sauté everything until fragrant and the mushrooms are tender, about 5 minutes.
- Add the prepared fiddleheads, salt, and pepper. Cook 2 to 3 more minutes until everything is tender but not mushy. Turn off the heat and stir in the thyme.
- In a large bowl, whisk the beaten eggs and milk together. Mix in the crumbled feta and the fiddlehead mushroom mixture and stir until everything is evenly distributed.
- Pour the egg and vegetable mixture back into the oven-safe skillet.
- Cook on the stovetop over medium-low until the eggs begin to set, about 10 minutes.
- Finish cooking the frittata under the broiler until the top has light brown leopard spots across it and the cheese has melted nicely into the set eggs, 3 to 5 minutes.
- Let cool for 5 minutes before serving. Cover the leftovers in an airtight container and store in the refrigerator to be heated and enjoyed later!
How to Safely Cook Fiddleheads
- Sometimes fiddleheads have a papery brown fuzz known as chaff. If your fiddleheads have this, begin by removing the chaff from each individual fiddlehead.
- In a colander, wash the fiddleheads in cold water to remove any residual husk or dirt. Repeat for good measure.
- Fill a medium pot three-quarters full with water and heat over high. Once boiling, reduce to a dull roar and cook the rinsed fiddleheads for 10 minutes (they will continue to cook in the frittata). Drain the fiddleheads in a clean colander and shake the colander to remove any excess water. Rinse the fiddleheads one last time and trim the ends.
- Use your prepared fiddleheads right away for the best flavour, colour, and texture. If you have any extras, dry them, seal them in an airtight container, and freeze for later use.