Fiddlehead and Bacon Omelette recipe

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Ingredients

1 cup fiddleheads
2 slices bacon
6 eggs
salt and freshly ground black pepper to taste
1 tablespoon milk
1 tablespoon water
2 teaspoons butter
2 slices Gruyere cheese
1 teaspoon chopped fresh chives

Nutrition Info

437.9 calories
carbohydrate: 4.7 g
cholesterol: 610.4 mg
fat: 32.3 g
fiber: : -
protein: 33.4 g
saturatedFat: 13.9 g
servingSize: -
sodium: 623.4 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Carefully wash each fiddlehead, remove all of the brown papery cover, and trim the ends.

  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.

  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.

  4. Plunge the steamed fiddleheads into the icy water to stop the cooking progress. Remove after 5 minutes and pat dry.

  5. Break eggs into a medium bowl and season with salt and pepper. Add milk and 1 tablespoon water, whisk until smooth.

  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.

Recipe Yield

2 large omelettes

Recipe Note

When choosing fiddleheads look for bright green, tightly wound fronds. Great for a hearty breakfast or for lunch.

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