¼ cup fiddleheads lightly cooked 50 mL
1 tsp. grated lemon zest 5mL
1 tbsp. butter 15 mL
3 large eggs 3
2 tbsp. water or milk 30 mL
2 tbsp. grated cheddar cheese 30 mL
pinch of salt and pepper
chopped parsley for garnish
This is a great breakfast, brunch or luncheon dish that's a wonderful way to introduce someone to the great wild taste of this tender fern. Partially pre-cook the fiddleheads in lightly salted water if you wish or sauté them for a few minutes in butter before incorporating them into the omelette.
In a small non-stick frypan, melt butter over medium-high heat. When bubbling, add fiddleheads to the pan and let them heat through. Sprinkle with lemon zest. In a small glass bowl, crack eggs and lightly whisk them with water. Pour over fiddleheads. As the eggs set lift edges of omelette and let liquid egg flow underneath. Continue to do this all around the pan. Cover over and let cook for a minute or two. When eggs are firmer, sprinkle with cheddar cheese salt and pepper. Fold omelette in half and let rest over low heat for another minute. Carefully cut into two wedges, sprinkle with parsley and serve hot with toast. Serves two.
by Reader's Tide's Table/by Ross MavisRoss and Willa Mavis are innkeepers at Inn on the Cove in Saint John. They also host The Tide's Table Maritime Cooking Show and have written their first cookbook also called Tide's Table Maritime cooking.