This delicious omelette
is very nutritious
and easy to make
is very nutritious
and easy to make
Recipe makes 2 Omelettes
 |
| Delicious |
Ingredients
- 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.
Sprinkle with chives.
Variation:
Fiddlehead and Cheese Omelette: Sprinkle 2 tbsp shredded cheese (such as Gouda or Swiss) over fiddleheads before folding omelette
Fiddlehead and Cheese Omelette: Sprinkle 2 tbsp shredded cheese (such as Gouda or Swiss) over fiddleheads before folding omelette
