Fiddlehead Frittata

Directions

1. 1
   Clean fiddleheads, removing brown fuzz. Then cook in boiled water for about 10 minutes. Rinse and trim ends.
2. 2
   Meanwhile, saute minced garlic and sliced mushrooms in olive oil, until tender. I recommend using an oiled cast iron pan.
3. 3
   Add cooked fiddleheads, salt and pepper, cook a few more minutes until everything is tender but not mushy.
4. 4
   Lower heat, add chopped parsley if using.
5. 5
   In another bowl, beat the eggs with a pinch of salt. Add cheese-okay to leave dollops.
6. 6
   Add egg mixture to the vegetables, stir just a bit if not evenly distributed. Cook over low-med heat until eggs begin to set, around 10 minutes.
7. 7
   Finish cooking under broiler, 3 minutes or so. Serve hot or room temperature.