Fiddlehead Frittata Recipe

Ingredients:

• 1 cup fiddleheads
• 6 large eggs
• 1/2 cup heavy whipping cream
• 1 tablespoon plus 1/2 teaspoon kosher salt, divided use
• 1/4 teaspoon pepper
• 1/2 cup grated parmesan cheese
• 5 ounces oyster mushrooms (1 cluster)
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 3 slices prosciutto, chopped
• 2 tablespoons chopped fresh flat-leaf parsley leaves

Directions:

1. Preheat oven to 450°F. Bring large pot of water to boil.
2. Remove dry, brown bits from fiddleheads. Rinse clean and trim ends. Add 1 tablespoon salt and prepared fiddleheads to pot of boiling water. Cook 12 minutes. While fiddleheads cook, prepare a bowl of ice water. Drain fiddleheads and plunge into ice water to cool. Drain again. Pat dry with towel. Set aside.
3. In a large bowl, whisk eggs until well blended. Whisk in cream, 1/2 teaspoon salt, pepper, and parmesan. Set aside.
4. Gently pull apart mushroom clusters into long strips. Brush off any dirt.
5. Heat a 10-inch cast iron skillet (or other oven-proof skillet) over medium heat. Drizzle in one tablespoon olive oil. Add mushrooms and cook until they begin to brown, about 7 to 8 minutes, stirring minimally. Stir in garlic and prosciutto, and cook an additional 30 to 60 seconds, until hot and fragrant.
6. Slowly pour egg mixture into skillet. With spatula, spread ingredients to distribute evenly in pan. Cook 2 to 3 minutes until brown around the edges.
7. Scatter fiddleheads and parsley over top of frittata. Carefully transfer to oven and bake until center is just set, about 10 to 12 minutes.
8. Cut into wedges, and serve warm.