Friday, May 23, 2014

Fiddlehead Omelette

This delicious omelette 
is very nutritious 
and easy to make

Recipe makes 2 Omelettes



  • 4 tsp butter
  • 1-1/2 cups fresh fiddleheads, brown papery cover removed (or 1 pkg/250 g frozen fiddleheads, thawed and drained)
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 6 eggs
  • 1 tbsp milk or water
  • 1 tbsp chopped fresh chives

  • In a nonstick skillet, melt half of the butter over medium-high heat; sauté fiddleheads, garlic, and a pince of salt and pepper until tender-crisp, about 3 minutes. Transfer to bowl; set aside.
Melt 1 tsp of the remaining butter in same skillet over medium heat. In bowl, lightly beat together eggs, milk and remaining salt and pepper; pour half into skillet and cook, gently lifting edge with spatula to let uncooked eggs flow underneath, until almost set, about 3 minutes.
Sprinkle half of the fiddlehead mixture over half of the omelette; fold uncovered half over top and cook for 1 minute. Slide onto plate; keep warm. Repeat with remaining ingredients.
Sprinkle with chives.

Fiddlehead and Cheese Omelette: Sprinkle 2 tbsp shredded cheese (such as Gouda or Swiss) over fiddleheads before folding omelette

For more info on fiddleheads, visit my blog, click HERE

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