Fiddlehead Frittata

Ingredients

• 8 eggs, beaten
• 2 tablespoons (30 ml) oil-packed sundried tomatoes, drained and chopped
• 1/4 cup (60 ml) grated Parmesan cheese
• 1/4 cup (60 ml) shredded cheddar cheese
• 1/2 teaspoon (2.5 ml) lemon juice
• 1 tablespoon (15 ml) chopped fresh basil
• 1 teaspoon (5 ml) chopped fresh mint
• Basic Fiddleheads recipe (see recipe: Basic Fiddleheads)
• Salt
• pepper
• 1 clove garlic, finely chopped
• 2 tablespoons (30 ml) butter
• 1 tablespoon (15 ml) olive oil