Fiddlehead Omelette

  • prep time20 min
  • total time 40 min
  • serves 4
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends

Crisp fiddleheads and bacon give this omelette a great spring taste.Ease of preparation: Easy

78 Ratings
Directions for: Fiddlehead Omelette



½ lb(s) (225 gms) fiddleheads

1 pkg of 1/2 lb (250 g) bacon, cut into lardoons

1 halves Half onion, finely chopped

1 Tbsp (15 ml) chives, finely chopped

Salt and pepper


12 eggs, beaten lightly

¼ cup (60 ml) of 15% cream

1 Tbsp (15 ml) flat parsley, finely chopped

2 Tbsp (30 ml) butter

1 ½ cup (375 ml) grated gruyere cheese (optional)

Salt and pepper



1. In a saucepan of boiling salted water, blanch the fiddleheads for 2 minutes.

2. Drain and rinse in cold water. Set aside.

3. In a skillet, cook the bacon until golden. Remove the fat.

4. Add the onion and cook until tender.

5. Add the fiddleheads and chives. Continue cooking for 1 to 2 minutes. Set aside.


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

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

3. 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.

4. Salt and pepper.

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

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

7. Repeat the same operation for the other three omelettes.

8. Hint: It's preferable to cook two omelettes at a time, in two skillets. It's quicker.

See more: Lunch, Saute, Side, Brunch, Quick and Easy, Breakfast, Eggs/Dairy

More Recipes You'll Love