Fiddlehead And Bacon Omelette Recipes

DELUXE BACON ONION OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
• Bake in the preheated oven until just crisped, 10 to 12 minutes.
• Beat eggs and water together in a bowl.
• Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
• Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
• Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

FIDDLEHEAD AND BACON OMELETTE

Steps:

• Carefully wash each fiddlehead, remove all of the brown papery cover, and trim the ends.
• Add an inch of water to the bottom of a steamer basket and heat on high until the water is boiling. Place fiddleheads into the top of the steamer basket and cover with a lid. Steam for 10 minutes. Fill a medium bowl with ice chips and water and set aside.
• Meanwhile, place bacon bits into a small nonstick skillet and add 2 teaspoons water. Cook on medium heat until crispy, about 5 minutes. Drain bacon on a paper towel-lined plate.
• Plunge the steamed fiddleheads into the icy water to stop the cooking progress. Remove after 5 minutes and pat dry.
• Break eggs into a medium bowl and season with salt and pepper. Add milk and 1 tablespoon water; whisk until smooth.
• Melt 1 teaspoon butter in a 10-inch nonstick skillet over medium heat. Pour in 1/2 the egg mixture let partially set. Lift 1 section of the omelette with a spatula and tilt skillet, allowing liquid egg to run underneath. Add 1/2 the bacon and fiddleheads to the lower section and carefully fold the uncovered section over the bottom. Add 1 slice Gruyere cheese; let melt, about 2 minutes more. Repeat with the other half of the ingredients.