My guests loved my Fiddlehead and bacon omelet!

Yesterday evening when some of my guests were coming, my wife wasn't home. I decided to cook Fiddlehead and Bacon Omelette. It took me around 50 mins to prepare. The method is simple. First, wash a cup of fiddleheads, remove the brown paper cover, and trim the end. Then, steam for 10 mins in a steamer basket.

After that, fill a medium bowl with ice chips and water and set aside. The while, place bacon bits into a skillet and add two teaspoons of water. Cook on medium heat until crispy, about 5 minutes. Then drain on a paper towel-lined plate. Plunge the steamed fiddleheads into the icy water to stop the cooking progress (up to 5 minutes). Then, Break six eggs into a medium bowl and season with salt and pepper.

Add milk and water (1 tablespoon each) and whisk until smooth. Melt one teaspoon of butter and Pour in 1/2 the egg mixture (let it partially set). Then, Lift 1 section of the omelet with a spatula and tilt the skillet, allowing the liquid egg to run underneath. Add 1/2 of the bacon and fiddleheads to the lower section and carefully fold the uncovered part over the bottom. Add one slice of Gruyere cheese; let melt, about 2 minutes more. It's ready, enjoy.

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