Ease of preparation: Easy
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
- Filling
- 1/2 lb (225 g) fiddleheads
- 1 package of 1/2 lb (250 g) bacon, cut into lardoons
- 1/2 onion, finely chopped
- 1/2 lb (225 g) fiddleheads
- 1 tbsp (15 ml) chives, finely chopped
- Salt and pepper
- Omelette
- 12 eggs, beaten lightly
- 1 tbsp (15 ml) of 15% cream
- 1 tbsp (15 ml) flat parsley, finely chopped
- 2 tbsp (30 ml) butter
- 4 slices gruyere cheese (optional)
- Salt and pepper
Method
- Filling
- In a pot of boiling salted water, cook the fiddleheads for 2 minutes. Drain and rinse in cold water. Set aside.
- In a skillet, cook the bacon until golden. Remove the fat. Add the onion and cook until tender. Add the fiddleheads and chives. Continue cooking for 1 to 2 minutes. Salt and pepper. Set aside.
- Omelette
- In a bowl, mix the eggs, cream and parsley. Salt and pepper.
- In a hot, 8 inch (20 cm), non-stick skillet, melt 1 tsp (7.5 ml) of butter. Pour ¼ of the eggs into the skillet. Cook over medium heat and puncture the bottom of the omelette with a spatula to facilitate cooking. Salt and pepper. When the edge of the omelette is almost cooked, but not the center, put ¼ of the filling and one slice of cheese on one half of the omelette. Using a spatula, fold the omelette toward the filling and slide onto a plate. Keep warm. Repeat the same operation for the other three omelettes.
Hint
- It’s preferable to cook two omelettes at a time, in two skillets. It’s quicker.