Fiddlehead Frittata

Name: Fiddlehead Frittata
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 8 eggs; 2 tbls (30 ml) oil-packed sundried tomatoes, drained and chopped; 1/4 cup (20 g) finely grated Parmesan cheese; 1/4 cup (25 g) grated cheddar cheese; 1 tbsp fresh basil, finely chopped; 1 tsp fresh mint leaves, finely chopped; 1 Basic Fiddleheads recipe; 1 garlic clove, finely chopped; 2 tbsp butter; 1 tbsp (15 ml) olive oil

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Preparation 15 min
Cooking 8 min
Servings 4

Végétarien
Sans noix
Sans gluten

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Ingredients

- 8 eggs
- 2 tbls (30 ml) oil-packed sundried tomatoes, drained and chopped
- 1/4 cup (20 g) finely grated Parmesan cheese
- 1/4 cup (25 g) grated cheddar cheese
- 1 tbsp fresh basil, finely chopped
- 1 tsp fresh mint leaves, finely chopped
- 1 Basic Fiddleheads recipe
- 1 garlic clove, finely chopped
- 2 tbsp butter
- 1 tbsp (15 ml) olive oil

Preparation

- In a bowl, whisk together the eggs, sundried tomatoes, cheeses, herbs and fiddleheads. Season with salt and pepper. Set aside.
- With the rack in the middle position, preheat the broiler.
- In a 9-inch (23 cm) ovenproof skillet, soften the garlic in the butter and oil. Pour the egg mixture into the skilled and cook for 5 minutes, stirring frequently.
- Transfer the skillet to broiler and cook for 1 to 2 minutes, or until the frittata is cooked.

Fiddlehead Frittata

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Ingredients

Preparation

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