Fiddlehead Frittata with Bacon & Chevre
A savory fritatta packed with delicate fiddleheads, flavored with bacon and shallots, and topped with crumbled chevre.
Servings: 4
Ingredients
- 1 lb organic red potatoes, chopped
- 12 ounces fiddleheads, cleaned
- 4 shallots (or one medium onion)
- 12 large eggs (or 10 duck eggs)
- 4 slices thick-cut bacon, cooked and crumbled
- 8 ounces chopped or shredded cheddar cheese
- 4 ounces crumbled chevre
- olive oil, butter, or bacon fat for frying
Instructions
- Preheat oven to 375 degrees.
- In a deep cast iron pan, saute fiddleheads, chopped potatoes, and diced shallots, in a generous amount of butter, olive oil, or bacon fat. Cook over medium-low heat until fiddleheads are fiddleheads and potatoes are tender, and shallots are getting translucent - about 15-20 minutes.
- Whisk together eggs and cheese in a large bowl, then add to the pan with the fiddlehead mixture. If you'd like to skip dirtying a bowl, just add the cheese and eggs directly to the pan, mixing vigorously as you crack in each egg.
- Stir everything well so that it's thoroughly mixed, then put the whole thing in the oven. Bake until the center is set, and frittata is golden brown - about 35 minutes.
- Cool slightly, and serve.