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fiddlehead omelette

Ingredients

Filling

  • ½ lb(s) (225 gms) fiddleheads
  • 1 pkg of 1/2 lb (250 g) Pine View Farms' bacon, cut into lardoons
  • 1 half onion, finely chopped
  • 1 Tbsp (15 ml) Floating Gardens' chives, finely chopped
  • Salt and pepper

Omelette

  • 12 Elite Poultry Farm Fresh eggs, beaten lightly
  • ¼ cup (60 ml) of 15% cream
  • 1 Tbsp (15 ml) Floating Garden's Italian parsley, finely chopped
  • 2 Tbsp (30 ml) Notre Dame butter
  • 1 ½ cup (375 ml) Coteau Hills Creamery's feta cheese crumbled (optional)
  • Salt and pepper

Directions

Filling

In a saucepan of boiling salted water, blanch the fiddleheads for 2 minutes. Drain and rinse in cold water. Set aside.

In a skillet, cook the bacon until golden. Remove the fat. Add the onion and cook until tender. Add the fiddleheads and chives. Continue cooking for 1 to 2 minutes. Set aside.

Omelette

In a bowl, mix the eggs, cream and parsley. Salt and pepper.

In a hot, 8 inch (20 cm), non-stick skillet, melt 1 1/2 tsp (7.5 ml) of butter.

Pour 1/4 of the eggs into the skillet. Cook over medium heat and puncture the bottom of the omelette with a spatula to facilitate cooking. Salt and pepper.

When the edge of the omelette is almost cooked, but not the center, put ¼ of the filling and part of the crumbled cheese on one half of the omelette.

Using a spatula, fold the omelette toward the filling and slide onto a plate. Keep warm.

Repeat the same operation for the other three omelettes.

 

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