Fiddlehead Fritatta with Mushrooms and Wild Ramps
Fiddleheads are what we call the earliest growth of ferns (usually ostrich ferns). They appear in Spring and are only available for a few weeks. This recipe pairs them with another favourite foraged food: wild ramps (also known as wild leeks)
Dollop of Butter (for sauteeing)
2 onions, peeled and sliced
1/4 Cup of Wild Ramps
OR substitute 2+ cloves of garlic, minced (instead of the wild ramps)
1 Cup (approx 113g) of cooked fiddleheads
226g of Mushrooms
6 eggs, whisked
1-2 Tablespoons of milk, cream or milk alternatives
Salt and pepper to taste
Prepare the Fiddleheads
Remove the chaff (the papery brown fuzz that sometimes surrounds the head). Rinse the fiddleheads in cold water to remove any dirt and chaff
Cook the rinsed fiddleheads in boiling water for 15 minutes, drain into a colander and rinse with cold water
Preheat the oven to broil on high
In a cast-iron skillet (or some other oven safe dish), heat your butter and saute the onions until they are golden brown and caramelized.
Add the wild ramps (or garlic) and mushrooms, sauteeing until mushrooms are soft.
Add the cooked fiddleheads and season with salt & pepper to your taste. Turn off the heat and add the thyme.
In a large bowl, whisk together the eggs and milk
Mix, into the eggs, the crumbled feta and sauteed vegetables
Pour the mixture into your oven safe pan. Cook on the stove over medium-low until the eggs begin to set (become jiggly instead of runny). Probably about 10 minutes.
Finish in the oven, under the broiler until there are light brown spots on the surface
Let it cool, serve and enjoy!