This fiddlehead and bacon omelette is great for a hearty breakfast or lunch. When choosing fiddleheads look for bright green and tightly wound fronds.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
438 Calories
Recipe Instructions
Step 1
Carefully wash each fiddlehead, remove all of the brown papery cover, and trim the ends.
Step 2
Add an inch of water to the bottom of a steamer basket and heat on high until the water is boiling. Place fiddleheads into the top of the steamer basket and cover with a lid. Steam for 10 minutes. Fill a medium bowl with ice chips and water and set aside.
Step 3
Meanwhile, place bacon bits into a small nonstick skillet and add 2 teaspoons water. Cook on medium heat until crispy, about 5 minutes. Drain bacon on a paper towel-lined plate.
Step 4
Plunge the steamed fiddleheads into the icy water to stop the cooking progress. Remove after 5 minutes and pat dry.
Step 5
Break eggs into a medium bowl and season with salt and pepper. Add milk and 1 tablespoon water; whisk until smooth.
Step 6
Melt 1 teaspoon butter in a 10-inch nonstick skillet over medium heat. Pour in 1/2 the egg mixture let partially set. Lift 1 section of the omelette with a spatula and tilt skillet, allowing liquid egg to run underneath. Add 1/2 the bacon and fiddleheads to the lower section and carefully fold the uncovered section over the bottom. Add 1 slice Gruyere cheese; let melt, about 2 minutes more. Repeat with the other half of the ingredients.
