One flat rate shipping fee - CANADA: $10 - Free shipping on orders over $50   -   SHOP LOCAL

Fiddleheads, zucchini and mushrooms omelet with peanut green salad


The fiddleheads season is here and last for a few weeks. So, what's better than eating seasonal vegetables?!

To be able to consume fiddleheads, they must be well rolled up, have a green color, be firm and be covered with brownish scales.

They can be stored in the refrigerator for 24 and 48 hours at the most and must be well cooked before being eaten (see instructions below) to avoid risk of poisoning.


Fiddleheads, zucchini and mushrooms omelet with peanut green salad

Time: 20 minutes | Yield: 4 people


  • 8 eggs
  • 227 g white mushrooms, sliced
  • 250 g of violin heads
  • 1 medium sliced zucchini, sliced
  • Juice of a lemon
  • 1/2 cup of milk
  • 1/2 tsp. baking powder
  • 1 tbsp. olive oil
  • ½ cup grated mozzarella cheese
  • Zest of a lemon
  • 10 chive stems, finely chopped
  • Handful of chopped parsley
  • Salt, to taste

Fiddleheads, zucchini and mushrooms omelet with peanut green salad


  1. Prepare the violin heads for the recipe:
    1. Discard unrolled violin heads and clean them under water by removing brown scales
    2. Cut the brown parts of the stem
    3. When thoroughly washed, boil in salty water for 3-4 minutes
    4. Drain, discard the water and repeat in a new salty water another 3 minutes
    5. Drain again and put under cold water to stop cooking. Set aside  
  2. Sauté the zucchinis and mushrooms in olive oil and set aside
  3. Then, in the saucepan, add the fiddleheads, then the lemon juice, chives and parsley and sauté 2 minutes. Add the mushrooms and zucchini, mix and spread everything in the bottom of the pan
  4. Meanwhile, beat the eggs with the salt, heat the milk for 40 seconds in the microwave, mix in the baking powder and add the mixture to the eggs
  5. Then pour the eggs over the vegetables in the pan, add the cheese on top (without mixing). Cook until eggs begin to cook around the rim of the pan.
  6. Cover pan handle with aluminum foil and bake at 380 o C in the oven for 10 minutes
  7. Then, turn the oven to broil and place the pan higher in the oven, cook until the top is golden. Cut and serve


Time: 10 minutes | Yield: 4 people


  • 10 leaves of romaine lettuce
  • 250 g crushed salted peanuts
  • 100 ml of olive oil
  • Juice of a lemon
  • 2 tsp. Dijon mustard
  • 1 tsp. whole grain mustard
  • Ground black pepper, to taste


  1. Cut lettuce
  2. Add peanuts
  3. Mix the rest of the ingredients in a small bowl, whisk well
  4. Season the salad and eat it with the omelet

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published

Back to the top