fiddlehead frittata with bacon and chevre
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Fiddlehead Frittata with Bacon & Chevre

A savory fritatta packed with delicate fiddleheads, flavored with bacon and shallots, and topped with crumbled chevre.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: fiddleheads, foraged food recipes
Servings: 4
Author: Anna

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.