Entertaining Save the day with this super easy spring frittata By Jennifer Danter Published: June 1, 2020 Updated: May 13, 2025 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print Recipe Spring Frittata Jennifer Danter Frittata makes for a hearty brunch or a light dinner and really showcases fresh ingredients such as fiddleheads or asparagus to celebrate the arrival of spring. Fiddleheads are harvested from ostrich ferns from late April to early June. Some look-alikes are toxic, so forage with an expert—or at the market. Be sure to clean them well and never eat them raw—you can get food poisoning. Speed up prep time by cooking fiddleheads the night before; cool in ice water after boiling. If you can’t get fiddleheads, you can always substitute bite-sized chunks of cooked asparagus, broccoli, or mushrooms into step 2. No ratings yet Print Recipe Pin Recipe Servings 6 people Ingredients 1x2x3x2 cups fiddleheads, ends trimmed1 tbsp butter1 orange bell pepper, sliced into rings5 sun-dried tomato halves, packed in oil, drained and chopped½ cup coarsely chopped fresh basil¼ tsp garlic powder¼ tsp kosher salt¼ tsp pepper12 eggs, lightly beaten½ cup grated parmesan, divided1 cup plain 2% Greek yogurt (optional) Instructions Fill a large saucepan with water, and bring to a boil. Rinse fiddleheads under cold, running water. Using your fingers, gently remove brown papery husks, fuzz, and dirt. Boil for 15 minutes, until tender, then drain and discard water.Melt butter in a 12-inch non-stick oven-proof skillet set over medium-high heat. Add pepper. Sauté until tender-crisp, about 3 minutes. Reduce heat to medium. Stir in cooked fiddleheads, tomatoes, basil, and seasoning. Sauté for 2 more minutes.Pour in eggs and half the cheese; stir to combine. Cook undisturbed until edges are set, about 5 minutes. Meanwhile, put oven rack in centre, and preheat broiler to high.Sprinkle remaining cheese over egg mixture; broil until centre is set and cheese melts, about 2 minutes. Dish up with yogurt and extra basil, if you wish. Tried this recipe?Let us know how it was! Related Story Our favourite rhubarb cocktails: the rhubarb mimosa Related Story 8 seasonal recipes featuring spring produce Related Story Asparagus and Prosciutto Frittata Sign up for our newsletters By submitting your information via this form, you agree to receive electronic communications from Cottage Life Media, a division of Blue Ant Media Solutions Inc., containing news, updates and promotions regarding cottage living and Cottage Life's products. You may withdraw your consent at any time. Dockside Weekly The latest cottage-country news, trending stories, and how-to advice The Key Weekly Need-to-know info about buying, selling, and renting cottage real estate Family Matters Five-part series Untangle the thorny process of cottage succession with expert advice from lawyer, Peter Lillico