This recipe makes 2 servings
|Per serving: about||-|
|total fat||23 g|
|sat. fat||0 g)|
- Portion size: 2
Light and equally at home for breakfast, lunch or supper, this omelette is the ideal way to showcase fiddleheads. However, the same amount of coarsely chopped asparagus or broccoli is also a tasty filling, although you'll miss the authentic wild taste of the furled greens.
- 4 tsp 4tspbutter
- 1-1/2 cups 1-1/2cupsfresh fiddleheads, brown papery cover removed (or 1 pkg/250 g frozen fiddleheads, thawed and drained)
- 1 1clove garliccloves of garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 6 6eggeggs
- 1 tbsp 1tbspmilk or water
- 1 tbsp 1tbspchopped fresh chives
In 8-inch (20 cm) nonstick skillet, melt half of the butter over medium-high heat; sauté fiddleheads, garlic and pinch each of the salt and pepper until tender-crisp, about 3 minutes. Transfer to bowl; set aside.
Melt 1 tsp (5 mL) of the remaining butter in same skillet over medium heat. In bowl, lightly beat together eggs, milk and remaining salt and pepper; pour half into skillet and cook, gently lifting edge with spatula to let uncooked eggs flow underneath, until almost set, about 3 minutes.
Sprinkle half of the fiddlehead mixture over half of the omelette; fold uncovered half over top and cook for 1 minute. Slide onto plate; keep warm. Repeat with remaining ingredients. Sprinkle with chives.
Additional information :
Fiddlehead and Cheese Omelette: Sprinkle 2 tbsp (25 mL) shredded cheese (such as Gouda or Swiss) over fiddleheads before folding omelette.
Source : Canadian Living Magazine: July 2004