Fiddlehead Mushroom Omellete

Do you believe that omellete is an ordinary item that could start an extraordinary day? My omellete always do! But what about having omellete everday? Getting tired of it?
Never!!! There are just too many ways of making omellete. Egg is the essential and I love to mix it twist it with something new!


We are so fortunate that the spring in Ontario yield plentiful of beautiful harvests. Fiddlehead was one of them. Some of you might not know the name, but surely when you see it, it makes sense right away.

Fiddlehead also known as cicinate vernation refers to the unfurled fronds of a young fern harvested for food consumption. The fiddlehead, unrolls as the fern matures and grows due to more growth in the inside of the curl. Fiddleheads are usually located by the bottom of a fern plant. It was named so due to its resemblance to the curled ornamentation on the end of the string instrument ( Wikipedia, 2009).

Hand picking fiddle head is a very treasurable moment! You don't get the chance so often!
Once they comes out...they will be gone very quick. Last thing you know spring is over! So here I present to you the more lasting taste of fiddlehead!

The ingredients:

• Mushroom, sweet pepper, feta cheese
• 2 eggs
  
• salt and pepper to taste
• blanched fiddlehead
• olive oil

As simple as early morning! As delicious as you can imagine!

Happy trying!


Passion + Patience

*Gastrobutterfly*

A food to your soul.