Fiddlehead Fern and Bacon Omlet

Ingredients

• Filling

• 1/4 lb fiddlehead ferns

• 1/4 lb bacon, cut in 1/2-inch pieces

• 1/2 small onion, finely sliced

• 1 tablespoon finely chopped fresh chives

• Salt and pepper

• 6 eggs, lightly beaten

• 2 tablespoons half-and-half cream or milk

• 1 tablespoon butter

• 3/4 cups grated Gruyère cheese (optional)

• Salt and pepper

Preparation

1. Blanch the fiddleheads in boiling salted water for about 2 minutes. Drain and rinse under cold running water. Set aside.

2. Brown the bacon in a skillet over medium heat. Pour off the rendered fat. Add the onion and sauté until tender. Add the fiddleheads and chives. Sauté for 1 or 2 minutes. Season with salt and pepper. Set aside.

3. In a bowl, whisk together the eggs and cream. Season with salt and pepper.

4. Melt the butter in preheated 12-inch non-stick skillet. Pour the eggs into skillet. Cook over medium heat for 1 to 2 minutes, using a spatula to pull apart the omelet and let the uncooked eggs run to the bottom. When the edges (not the center) of the omelets are almost done, sprinkle 1 side with the filling and the Gruyère. Using the spatula, fold the omelet over the filling and slide onto plate.