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Cheesy Fiddlehead Omelette    Veg HT MC Canadian 20mins

Serves 2 Hot Vegetarian Vegetables Herbs Main Course Gluten Wheat Free Canada Nth America North American

50g/2oz Fiddleheads
50g/2oz Butter
1 teasp grated Lemon Zest
3 large Eggs , lightly beaten
2 tbsp Milk
50g/2oz Cheddar Cheese, grated
Salt and Pepper
Freshly chopped Parsley to serve


1. Heat the butter in a large frying pan, add the prepared fiddleheads and sauté gently over a low-medium for 5 minutes , turning from time to time.

2. Meanwhile, place the eggs in a mixing bowl together with the milk, salt and plenty of black pepper and beat lightly.

3. Raise the heat under the frying pan, sprinkle the lemon zest over the cooked fiddleheads then pour the egg mixture into the pan. Leave for 1 minute, then stir with the flat part of a fork 2-3 times. Reduce heat to medium-low.

4. With a palette knife, lift the far edge of the omelette and tilt the pan so that the raw egg runs on to the base. As soon as the omelette is set and golden underneath but still very moist on top, sprinkle with the cheese and continue to cook for a further 2-3 minutes.

5. Fold omelette in half and let rest over low heat for another minute then transfer to a warm serving platter and sprinkle with parsley. Serve hot.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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