Name: Fiddlehead Omelet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 lb (225 g) fiddleheads; 1/2 lb (225 g) bacon, cut in 1/2-inch (1 cm) pieces; 1/2 onion, finely sliced; 1 tablespoon (15 ml) finely chopped fresh chives; Salt and pepper; 12 eggs, lightly beaten; 1/4 cup (60 ml) half-and-half cream (10%) or milk; 1 tablespoon (15 ml) finely chopped flat-leaf parsley; 2 tablepsoons (30 ml) butter; 1-1/2 cups (375 ml) grated Gruyère cheese (optional); Salt and pepper

Preparation

Filling
- Blanch the fiddleheads in boiling salted water for about 2 minutes. Drain and rinse under cold running water. Set aside.
- Brown the bacon in a skillet over medium heat. Pour off the rendered fat. Add the onion and sauté until tender. Add the fiddleheads and chives. Sauté for 1 or 2 minutes. Season with salt and pepper. Set aside.
Omelet
- In a bowl, whisk togheter the eggs, cream and parsley. Season with salt and pepper.
- Melt the butter in 2 preheated 12-inch (30 ml) non-stick skillets. Pour half the eggs into each skillet. Cook over medium heat for 1 to 2 minutes, using a spatula to pull apart the omelets and let the uncooked eggs run to the bottom. When the edges (not the centre) of the omelets are almost done, sprinkle 1 side of each with half of the filling and half oh the Gruyère. Using the spatula, fold the omelets over the filling and slide onto plates.

Fiddlehead Omelet

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Ingredients

Filling

Omelet

Preparation

Filling

Omelet

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