Fiddlehead Bacon Cheese Omelet
- 4 slices of bacon, cut in ½’ pieces
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1/4 cup sliced baby bella mushrooms
- 1/2 cup cooked fiddleheads
- 4 eggs
- 2 tbsp. of heavy cream or milk
- ¼ cup grated cheddar cheese
- chopped chives
Cook bacon pieces in a cast iron skillet. Remove bacon and place on paper towel to drain. Sauté the onion and pepper until translucent in the bacon fat in the skillet. Add the mushrooms and fiddleheads, and sauté about 2-3 minutes longer. Remove sautéed vegetables and keep warm in oven (along with the serving plates) while making the omelet.
Drain of most of the bacon fat from the skillet leaving about a tablespoon to coat the bottom. Whisk eggs and heavy cream in small bowl. Pour egg mixture into the pre-heated skillet over medium-high heat, and cook quickly. When bottom of omelet is cooked and top is still a little runny, spread the sautéed vegetables on one half of the omelet and fold the other half of the omelet over top. Sprinkle the grated cheese on top and cover briefly to allow cheese to melt. Sprinkle the chopped chives on top of the omelet just before serving.