Wild spring frittata

Photo courtesy of savouritall.com

2 cups fiddleheads

2 cups chopped spinach, kale or nettle greens

1 cup sliced mushrooms, optional

1 cup sliced onions, green garlic, garlic mustard, chives or ramps

1 tablespoon butter

1 tablespoon olive oil

6 eggs

1 cup milk

1 cup shredded cheddar cheese

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1 teaspoon salt

1/4 teaspoon black pepper

Dandelion and/or violet flowers, optional 

Preheat your oven to 350 degrees.  Clean the fiddleheads by removing the papery orange wrappers and rinsing well.  Trim ends of the fiddleheads if browned.  Bring a medium sized saucepan of salted water to boil.  When boiling, drop the fiddleheads in and simmer for 1-2 minutes, then drain, rinse in cold water, and set aside.

Heat the oil and butter in a 10-inch cast iron skillet.  Saute the onions etc. and mushrooms with a few pinches of salt and pepper for 2-3 minutes.  Add the greens and cook until wilted.  Add fiddleheads and herbs and stir to combine.

Beat the eggs in a medium sized bowl, then add milk, cheese, salt and pepper and mix well.  Pour the egg mixture over the vegetable mixture.  Arrange violets and/or dandelion petals on top, and bake in the oven for 20-25 minutes, until set and lightly browned on top.  If you don't have a cast iron skillet you can transfer the mixture to a 10-inch glass pie plate before placing in the oven.  Let cool for 5 minutes before serving. Serves 4.