Fiddlehead Omelet
Fiddlehead Omelet
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
Instructions
- 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.
Fiddlehead Omelet