Fiddlehead, Wild Mushroom and Ramp Frittata

Fiddlehead, Wild Mushroom and Ramp Frittata
A stylish and delicious way to use our "Spring Trio", fresh wild mushrooms, fiddlehead ferns and ramps (wild leeks). The flavors all co-mingle into a dance of Spring. An easy to prepare frittata that is elegant and flavorful!

1 pound fresh fiddleheads - cleaned & trimmed, rinsed & patted dry
1 pound fresh wild mushrooms - cleaned & trimmed, rinsed & patted dry
4 ramps - cleaned & trimmed, rinsed & patted dry
2 tablespoons butter
1 tablespoons extra virgin olive oil
10 eggs
1/2 cup heavy cream
1 teaspoon fresh thyme
several grindings of fresh cracked pepper
Ses salt, to taste


Use a heavy nonstick skillet over moderate heat to melt half of the butter and half of the olive oil.

Add the fiddleheads and the ramps and sauté lightly - just enough to soften them. Remove the vegetables from the skillet and set aside.

Add the remaining butter and oil and sauté the mushrooms until they wilt and turn golden brown.

In a medium bowl, whisk together the eggs, the cream, thyme, and salt and pepper.

Return the fiddleheads and ramps to the skillet, adding them to the mushrooms.

Pour the egg batter into the skillet. Allow it to cook until set.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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