Our family loves frittatas! In a time crunch, we often rely on the frittata to provide a nourishing meal that cooks quickly and only uses one pan. Need to feed a crowd? The frittata once again rises to the occasion.
As you can likely tell, I'm a "Do it Yourself" kind of guy. When it comes to food, if I can make it from scratch, I generally will. Salad dressings are one of those shortcuts that when store bought, usually lead to ingesting poor quality ingredients. I'm challenged by the fact that you can make a delicious vinaigrette in a matter of minutes, yet so many people still head to the store and pick up a bottle or two of processed, sugar ridden dressings.
This simple side dish merges the flavors of the Mediterranean with one of my favorite spring vegetables, the fiddlehead fern. Having guests over, I felt this would be the perfect side to accompany my yearly tradition of making nettle falafels. Along with cucumber raita, this combined for a glorious spring dinner, shared with loved ones under a clear spring sky.