Fiddlehead Frittata
Fiddlehead Frittata
Rating: (1 rated)
  • 8 eggs, beaten
  • 2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and chopped
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 1/4 cup (60 ml) shredded cheddar cheese
  • 1/2 teaspoon (2.5 ml) lemon juice
  • 1 tablespoon (15 ml) chopped fresh basil
  • 1 teaspoon (5 ml) chopped fresh mint
  • 1 Basic Fiddleheads recipe (see recipe: Basic Fiddleheads)
  • Salt and pepper
  • 1 clove garlic, finely chopped
  • 2 tablespoons (30 ml) butter
  • 1 tablespoon (15 ml) olive oil
  • Preparation
  • In a bowl, combine the eggs, sundried tomatoes, cheese, lemon juice, herbs and fiddleheads. Season with salt and pepper.
  • With the rack in the middle position, preheat the broiler.
  • In a 23-cm (9-inch) ovenproof skillet, soften the garlic in the butter and oil over medium heat. Pour the frittata mixture in the skillet and cook for about 5 minutes, stirring frequently.
  • Finish cooking under the broiler for 1 to 2 minutes or until the frittata is cooked.
  • Description
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