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. Serves 6.
2 cups fiddleheads, ends trimmed
1 tbsp butter
1 orange bell pepper, sliced into rings
5 sun-dried tomato halves, packed in oil, drained and chopped
½ cup coarsely chopped fresh basil
¼ tsp each garlic powder, kosher salt, and pepper
12 eggs, lightly beaten
½ cup grated parmesan, divided
1 cup plain 2% Greek yogurt (optional)
1. 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.
2. 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.
3. 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.
4. 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.