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

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.

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