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Fiddlehead Omelette

Ease of preparation: Easy
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

Method

  1. Filling
    1. In a pot of boiling salted water, cook the fiddleheads for 2 minutes. Drain and rinse in cold water. Set aside.
    2. 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.
  2. Omelette
    1. In a bowl, mix the eggs, cream and parsley. Salt and pepper.
    2. 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.

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