Recipe by Lexiecat
"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."
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fiddlehead ferns, ends trimmed
1 1/2 tablespoons
red bell pepper, chopped
yellow bell pepper, chopped
salt and ground black pepper to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Spring Fiddleheads and Sweet Peppers
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 148
** Calories from Fat: 97
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