Fiddlehead, Bacon and Gouda Omelette


It’s Memorial Day weekend, and in Maine, there’s a very small culinary window that falls during this time: Fiddlehead season. For the flatlanders — those “from away” — fiddleheads are new sprouts of a plant called the Ostrich fern, and when harvested, look like what their name implies… the head of a violin.

They’re quite tasty, too. Flavor-wise, they fall somewhere between asparagus and spinach. When we’ve made them in the past, we’ve usually just steamed or sauteed them with a little bacon, salt, and pepper. But this weekend, Kelly came up with this pretty simple recipe idea, and we were very pleasantly surprised at how well it came out.


  • Fiddleheads, cleaned. (A half pound or so. Enough to chop up and put in an omelette.)
  • 1 tsp. minced garlic
  • 1 Tbsp olive oil
  • 3 or 4 strips of bacon
  • A few pieces of gouda cheese
  • 2 eggs
  • Salt & pepper (to taste)

1) Saute the fiddleheads in the olive oil with garlic, salt and pepper for about 10 minutes, until tender. Set aside. (Note: Cook thoroughly. Fiddleheads should never be eaten raw.)


2) Cook bacon. Set aside. Be careful. Bacon should never be cooked while naked.


3) Slice some of the gouda. Set aside. (Notice how I didn’t say, “Cut the cheese?”)

IMG_08864) Chop bacon and fiddleheads.


5) Scramble your eggs and cook them as you would any other less-impressive omelette. Add bacon, fiddleheads and gouda. Season to taste.

IMG_0889[1]6) Fold over (Always the hardest step in omelette preparation). Wait till cheese melts (Also may be a challenge). Then enjoy!


In true Stay Home and Eat form, this recipe came out way better than anything we could have ordered out. If you decide to try it, let us know how it came out. And hurry. Fiddlehead season is pretty short!


Manhattan Cocktail

As Woody Allen said, “Man cannot live on bread alone.  Frequently, there must be a beverage…”  Stories vary on the origin of the Manhattan, but the one thing that virtually all of them agree upon is that the drink WAS invented in the city that bears its name.  Easy, delicious, classic! MANHATTAN 6 parts bourbon… Continue Reading

Oven-Roasted Beet Salad

This is a very easy, very inexpensive Beet Salad recipe we adapted from a dish served at one of our favorite local restaurants, Perrihouse in Bangor, Maine.  As with all our restaurant-inspired recipes, this is just our interpretation of the original, and not actually “their” recipe. Ingredients 5 oz. Mixed Field Greens (“Bag Salad” is… Continue Reading

“Number 12” Pizza

So named because that’s what it rates on a scale of 1 to 10, “Number 12” Pizza is a favorite recipe of ours, and an absolute can’t-miss for everyone we’ve ever served it for.  Whenever the kids would bring home a new boyfriend or girlfriend to meet us for the first time, this was (and… Continue Reading

Introducing Stay Home and Eat

For the most part, we’re a couple who’s a lot like you.  Both employed, middle-class, homeowners, two kids, dog, the whole deal.  We’re both big fans of many kinds of cuisine.  We both like to cook, and we both also enjoy eating out.  And until recently, we’ve probably spent a little more than we should… Continue Reading