Fiddlehead Fern Frittata
- 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
2. 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.
3. 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.
4. 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.
5. 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.
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.