Photo: Mike Kenneally
Spring Fiddleheads and Sweet Peppers
6 ingredients
15 min + 20 min
2 cups
openrecipes
"This is a great recipe for those delicious fiddleheads that we can only enjoy fresh in the spring. Leftovers are great in an omelet or added to scrambled eggs for breakfast."
Estimated Nutrition (whole recipe, rough)
160
Calories
1g
Protein
14g
Fat
8g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound fiddlehead ferns, ends trimmed
- 1 1/2 tablespoons olive oil
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 clove garlic, minced
- salt and ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes