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Standing Walrus

Fiddlehead Fern Frittata

This recipe was sent in by Terry in New Brunswick, Canada. We were chatting on the internet, and she mentioned that she had cooked fiddlehead ferns. It immediately brough back memories of Spring in Northern New Hampshire, and I asked her to let me post her recipe. Thanks Terry

Of course Fiddlkehead Ferns are only available in the Spring. They're harvested just as they come out of the ground. But, as Terry says below, it's easy to substitute.

Here are the notes that Terry sent in along with the recipe:

I find that it's an easy recipe to stretch out, or to condense into a richer, more decadent meal. Sautéed mushrooms, like portabella, or some chopped sun dried tomatoes have been added to this recipe, for variety, with great success. I like to add the sprinkle of fresh chives on the top. I've served this frittata with a light side salad, and hot baguette with butter, for a lunch or lighter supper. It's been a hit at brunch, as well. The spice gives it a nice depth that otherwise would make it rather blah, in my opinion, and there's always room to add more, if you like more kick. It's a great way to make use of seasonal greens, and local fresh ingredients. If you are not blessed with Fiddlehead greens, then you could always use steamed broccoli or spinach. But I feel sorry for you!



  • 6 to 8 strips of bacon, I prefer Maple bacon
  • 1/2 cup finely chopped sweet onion, or green onions
  • 1/2 cup finely chopped red bell pepper
  • 1 1/2 cup of Fiddlehead greens, heads only, ends trimmed off
  • 1 teaspoon Cap'n Ron's Original Recipe Butt Kickin Blacken Spice Blend
  • 8 eggs
  • 1 cup of sour cream
  • 1 pound container of spreadable cream cheese
  • 1 Tablespoon chives
  • Salt and Pepper

1. Heat oven to 425 degrees. Spray a deep pie plate, or even a 9x9 pan with oil.

1. Chop the bacon, and fry, in a large pan, until about half done. Drain a bit of the fat off. Add in the fiddleheads. Roll them around with the bacon and let them cook with the bacon, until the bacon is finished. Poke the fiddleheads with a fork: they should be tender, but not mushy. Remove fiddleheads and bacon from the pan, drain the fat, and set the bacon and fiddlehead mixture aside.

2. Add the onions to the pan, and saute until they begin to get soft, add the peppers, and cook until peppers are soft, and onions are translucent.

3. Add the bacon and fiddleheads back into the pan, with Cap'n Ron's Spice, and the onions and peppers, blending everything for a minute or two.

4. Add the cream cheese into the pan, and it will begin to melt in with everything. Stir it together. Keep the heat low, so as not to burn it. It doesn't need to be completely melted together, but it should start to incorporate.

5. Transfer all ingredients from the pan into a large mixing bowl. Add the 1/2 container of sour cream. Use a whisk to stir together, and begin breaking any bigger lumps of cheese up. Small lumps are acceptable, as they will melt when the frittata cooks anyway. Add eggs, whisking them in. Add salt and fresh ground pepper to taste.

6. Pour Frittata into greased pie plate or baking dish. I use an extra deep pie plate, or you could use two small ones, if you are making it with 8 eggs. It goes in for roughly 20 mins, but check the top; you can tell if the eggs have set or not, with a little wiggle. The edges will also brown a bit too.

Leftovers

Store any leftovers in your refrigerator.

To Re-Heat:

Either re-heat in the oven at 350 degrees for about 10 minutes. Or, just nuke (microwave) it.



Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:
thecapn@capnrons.com