Fiddlehead Omelet

Fiddlehead Omelet

  • Preparation 20 min
  • Cooking 15 min
  • Servings 4
Featured in the book Meals for Every Occasion
  • Sans noix
  • Sans gluten
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Ingredients

  • Filling

    • 1/2 lb (225 g) fiddleheads
    • 1/2 lb (225 g) bacon, cut in 1/2-inch (1 cm) pieces
    • 1/2 onion, finely sliced
    • 1 tablespoon (15 ml) finely chopped fresh chives
    • Salt and pepper
  • Omelet

    • 12 eggs, lightly beaten
    • 1/4 cup (60 ml) half-and-half cream (10%) or milk
    • 1 tablespoon (15 ml) finely chopped flat-leaf parsley
    • 2 tablepsoons (30 ml) butter
    • 1-1/2 cups (375 ml) grated Gruyère cheese (optional)
    • Salt and pepper

Preparation

  • Filling

  • Omelet

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