Tested till perfect Fiddlehead Omelette

Fiddlehead Omelette

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 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
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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.

Nutritional Information Per serving: about

cal 335 pro 24g total fat 23g sat. fat 0g)
carb 9g fibre 3g chol 579mg sodium 527mg

% RDI:

calcium 11 iron 19 vit A 48 vit C 28
folate 34
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