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Ingredients40 m servings 438
Original recipe yields 2 servings (2 large omelettes)
- Carefully wash each fiddlehead, remove all of the brown papery cover, and trim the ends.
- 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.
- 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.
- Plunge the steamed fiddleheads into the icy water to stop the cooking progress. Remove after 5 minutes and pat dry.
- Break eggs into a medium bowl and season with salt and pepper. Add milk and 1 tablespoon water; whisk until smooth.
- 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.
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- Cook's Notes:
- The water is added to the skillet with the bacon to moderate the temperature and ensuring that the fat renders before burning.
- You can steam the fiddleheads the day before and keep in the fridge until ready to use.
Per Serving: 438 calories; 32.3 4.7 33.4 610 623 Full nutrition
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