c/o Gemmarosa Ryan
This recipe goes out to all my co-op comrades, who I assume are currently pondering how to use the produce that was given to us this week: ramps and fiddlehead ferns. Ramps are a type of allium; with a subtle garlic flavor, these bad boys are a springtime dream. Fiddleheads are essentially baby ferns, and have a snappy grassy texture not unlike an asparagus or broccoli stem. To prepare, make sure to wash both of these thoroughly (I soaked mine in warm water with a dash of vinegar) and parboil for 20 to 30 seconds. If you are not a co-op patron (or are not on board with these niche April veggies), swap the ramps for shallots and garlic, and the fiddleheads for asparagus.
Ingredients
8 large eggs
8 ramps (half a bunch give or take)
2 cups fiddleheads
1 large russet potato
1/2 cup milk
1 log goat cheese (or sub for any grated sharp cheese)
Salt and peps
3-4 tablespoons olive oil
Instructions
- Bring a large pot of water to a boil and dry in the fiddleheads for 30 seconds.
- Set the oven broiler on high.
- Whisk together the eight eggs with the milk along with another pinch of salt. Set aside.
- Peel and cut the potato into thin slices.
- In a large cast iron or oven safe pan, heat two tablespoons olive oil.
- Fry the sliced potatoes in oil until one side turns slightly golden.
- Add in fiddleheads and cook for another four to five minutes adding a generous amount of salt and pepper.
- Chop ramps and add to pan. Cook until fragrant for about two minutes.
- Add another one to two tablespoons olive oil to the pan and pour in your egg mixture.
- Crumble in the goat cheese on top and carefully put the pan into the oven.
- Cook for about six minutes under the broiler, or until the top is slightly brown and the mixture has set.
- Remove the pan from the oven and let the frittata set for at least 15 minutes before cutting.
- Serve with a piece of crusty bread and butter!
Frittata will keep in the fridge for three days.
Gemmarosa Ryan can be reached at gryan@wesleyan.edu.