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Fiddleheads Omelet

Posté le 2016/09/14

225 g (1/2 lb) fiddleheads
225 g (1/2 lb) bacon, diced
1/2 minced onion
15 ml (1 tbsp) finely chopped fresh chives
Salt & pepper

12 eggs, lightly beaten
60 ml (1/4 c.) half-and-half cream or milk
15 ml (1 tbsp) finely chopped parsley
30 ml (2 tbsp) butter
375 ml (1 1/2 c.) grated Gouda cheese
Salt & pepper


  1. Blanch the fiddleheads in boiling salted water for about 2 minutes. Drain and rinse under cold running water. Set aside.
  2. 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.


  1. In a bowl, whisk togheter the eggs, cream and parsley. Season with salt and pepper.
  2. 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.


Bon appétit!