Fiddlehead Omelette

Ease of preparation: Easy
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4


  • Filling
    • 1/2 lb (225 g) fiddleheads
    • 1 package of 1/2 lb (250 g) bacon, cut into lardoons
    • 1/2 onion, finely chopped
    • 1/2 lb (225 g) fiddleheads
    • 1 tbsp (15 ml) chives, finely chopped
    • Salt and pepper
  • Omelette
    • 12 eggs, beaten lightly
    • 1 tbsp (15 ml) of 15% cream
    • 1 tbsp (15 ml) flat parsley, finely chopped
    • 2 tbsp (30 ml) butter
    • 4 slices gruyere cheese (optional)
    • Salt and pepper


  1. Filling
    1. In a pot of boiling salted water, cook the fiddleheads for 2 minutes. Drain and rinse in cold water. Set aside.
    2. 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. Salt and pepper. Set aside.
  2. Omelette
    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 tsp (7.5 ml) of butter. Pour ¼ 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 one slice of 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.


  • It’s preferable to cook two omelettes at a time, in two skillets. It’s quicker.