Fiddlehead and Feta Cheese Omelette Recipe

When I was growing up, Saturday nights at our house meant Mom making homemade pizzas. On Sunday mornings we would often have leftover chopped peppers, onion, meats, and cheeses in the fridge, and I would use those to create special omelettes for my little brother, Brian. He’d gobble them up and I’d feel like Julia Child.

Brian is now the chef at the Thomaston Cafe and has become the cooking inspiration of the family! Here is one of his most popular recipes for spring:

Fiddlehead & Feta Omelette
Brian Beckett, Thomaston Cafe

4 ounces. fresh fiddlehead greens
¼ cup of milk
3 eggs, beaten lightly
Butter
1 ounce feta cheese

Clean fiddleheads by rinsing them. Snap off the ends of the stems. Then, blanch in seasoned boiling water. Cool immediately in ice water. Mix ¼ cup of milk with 3 eggs. Heat skillet with butter, add eggs and the fiddleheads. When almost done, add the feta cheese.

Melanie Hyatt is an editor at Maine Food & Lifestyle magazine .