Fiddlehead Omelet | RICARDO

Ingredients

• 1/2 lb (225 g) fiddleheads
• 1/2 lb (225 g) bacon, cut in 1/2-inch (1 cm) pieces
• 1/2 onion, finely sliced
• 1 tablespoon (15 ml) finely chopped fresh chives
• Salt and pepper
• 12 eggs, lightly beaten
• 1/4 cup (60 ml) half-and-half cream (10%) or milk
• 1 tablespoon (15 ml) finely chopped flat-leaf parsley
• 2 tablepsoons (30 ml) butter
• 1-1/2 cups (375 ml) grated Gruyère cheese (optional)