Fiddlehead Frittata Recipe

Ingredients:

• 1 cup fiddleheads
• 6 eggs
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup grated Parmesan cheese
• 1 clusters oyster mushrooms
• 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 3 slices prosciutto, chopped
• 2 Tbsp chopped flat leaf parsley

Directions:

1. Preheat oven to 450°F.
2. Remove dry, brown bits from fiddleheads. Rinse clean and trim ends. Cook in a large pot of salted, boiling water for 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 a towel. Set aside.
3. In a large bowl or large liquid measuring cup, whisk eggs until blended. Whisk in cream, 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 7-8 minutes. Add garlic and prosciutto and stir for an additional 30-60 seconds, until hot and fragrant.
6. Slowly pour egg mixture into skillet. With spatula, spread ingredients to distribute evenly in pan. Cook until eggs are about halfway cooked through. Scatter fiddleheads over top of frittata.
7. Bake until center is just set, about 10-12 minutes.
8. Cut into wedges, and serve warm.