This Lemon Goat Cheese Fiddlehead Frittata Recipe is easy to make and so delicious. If you don’t have fiddleheads available, try using spinach, broccoli, or asparagus instead. They are all great substitutes.
When I was a kid, my diet was somewhat limited. I had a LONG list of foods I refused to eat. Steak. Pizza. Fresh fruits (I would only eat canned). The older I got, the more adventurous I became and the more open I was to try new foods. I even seek them out now!
While in San Diego I tried Pho with organ meats and tendons in it, in England I ate wild game (zebra, antelope, wild boar), and last week, I tried rhubarb for the first time. This week? Fiddleheads.
Fiddlehead Frittata Recipe
I picked up a package of fiddleheads and brought them home. I loved that the instructions were right there on the package. It made it so easy for a first timer like me. To prepare them, I began by brushing away the brown papery parts and then submerged them into a bowl of cold water and swished them around a bit. I drained them, added fresh water, and repeated this a couple of times to make sure all of the bits of dirt were washed away. I cut off the ends of the stem where it was kind of woody in texture – similar to the ends of asparagus.
How to Cook Fiddleheads
The basic way to cook the fiddleheads is to start by placing them in boiling salted water and cooking for about 10 minutes. You can also steam them if you prefer. Drain them, discard the water, and give them a quick rinse. Then, add them to a frying pan (I used an oven safe one because of the recipe I had planned to make) with a bit of olive oil and saute them for a few minutes. I also added some chopped onion and minced black garlic along with them. Now, you could just go ahead and eat them as a side dish like this but I wanted to have a frittata for dinner that night.
Making the Fiddlehead Frittata
So, I squeezed some fresh lemon juice into the pan (lemon juice pairs really well with the fiddleheads since their flavour is somewhat similar to asparagus) and then whisked up 6 eggs (you can add a bit of milk or cream to this but a little bit of water will make them extra fluffy). I poured the eggs into the pan with the fiddlehead mixtures and seasoned with some fresh cracked black pepper. Give it a couple stirs and add some bits of goat cheese to it. Yum! Then cook over low to medium heat until the egg mixture begins to set up. Place the pan in the oven under the broiler. It will only take a minute or two to finish cooking the top of the frittata so keep an eye on it. It’s a quick and easy meal but it’s oh so tasty.
Want to try fiddleheads for yourself? (Yes you do! They’re delicious. As I said before, they remind me a bit of asparagus and have that fresh green taste of spring to them.)