A little about this dish
Embrace the arrival of spring with this incredibly refreshing and visually stunning American breakfast twist. Our key ingredient today is fiddleheads, a type of fern that's seasonally available in spring. Known for their unique shape and earthy flavor, they're the perfect component to take your everyday breakfast to a completely new level.
Ingredients (for 4)
- Fresh fiddleheads — 1 cup — cleaned and prepped
- Large organic eggs — 8 — beaten
- Sundried tomatoes — 1/2 cup — chopped
- Feta cheese — 1/2 cup — crumbled
- Scallions — 4 — chopped
- Olive oil — 2 tablespoons
- Salt — to taste
- Pepper — to taste
Preparation
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Step 1 — 🌱💧⏲Wash the fresh fiddleheads properly in cold water and remove any brown chaff. Then, steam them for 10 minutes.
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Step 2 — 🍳🔥💧In a large non-stick skillet, heat up 2 tablespoons of olive oil over a medium flame.
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Step 3 — 🍳🥚⏲Pour 8 beaten large organic eggs to the skillet, let them cook undisturbed until the bottom sets.
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Step 4 — 🍅🧀🌶Spread 1 cup of the prepped fiddleheads and 1/2 cup sundried tomatoes on one half of the eggs. Sprinkle with 1/2 cup of crumbled feta cheese, salt, and pepper to taste.
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Step 5 — 🍳🥘🔥Fold the other half of the omelette over the fillings and cook until golden brown.
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Step 6 — 🔪🌱🍽Cut the omelette into four portions and garnish with 4 chopped scallions before serving.
A final fox tip
This dish is versatile. Try swapping feta cheese with goat cheese, or sundried tomatoes with fresh cherry tomatoes for a juicy burst. To take part in the cooking, kids can help beat the eggs and wash the fiddleheads. Fiddleheads are packed with antioxidants, Omega-3 and Omega-6 fatty acids, iron and fiber.