Fiddlehead and Ramp Frittata

The is a dream when served with creamy guacamole, or with a fresh salsa.

Ingredients:

1 pound fresh Fiddleheads - cleaned & trimmed, rinsed & patted dry
1 pound fresh wild mushrooms - cleaned & trimmed, rinsed & patted dry
4 ramps (same drill as above)
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
Sea salt to taste

Preparation:
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 to the skillet, adding them to the mushrooms.
Pour the egg batter into the skillet. Allow it to cook

Directions:
The is a dream when served with creamy guacamole, or with a fresh salsa.

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Fiddlehead and Ramp Frittata

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