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.
- Portion size 2 servings
- Credits : Canadian Living Magazine: July 2004
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 527 mg
- Protein 24 g
- Calories 335.0
- Total fat 23 g
- Cholesterol 579 mg
- Saturated fat (10 g)
- Total carbohydrate 9 g
%RDI
- Iron 19.0
- Folate 34.0
- Calcium 11.0
- Vitamin A 48.0
- Vitamin C 28.0
