Duck Egg Omelette with Spinach, Mushroom, & Chevre
By Market Chef Monique Santua of Gastromonique
1 carton duck eggs (Belle Vie Farm); 2-3 eggs per omelette
1 pinch salt
1 bunch spinach
1 bunch green onions
1 container lions mane mushrooms
4 ounces chèvre
Microgreens or edible flowers, to garnish
Salt and Pepper, to taste
In a medium omelet pan or skillet, melt 2 tablespoons unsalted butter over high heat. Add mushrooms and sauté 3-4 minutes. Set mushrooms aside in a bowl. Add onions to the same pan and sauté over medium until caramelized (2-3 minutes). Add spinach, cover the pot until spinach is wilted. Add to the bowl of mushrooms.
In a pan over medium heat, melt 2 tablespoons unsalted butter. Add enough batter to cover the bottom of the pan (about ½-1 cup). Slightly scramble the middle of the pan and tilt the pan to allow the liquid to cover any holes. Turn off heat and add chèvre and filling mixture to one half of the omelette. With a sturdy spatula, carefully slide under the unfilled side of the omelette , tilting pan slightly, and gently cover the opposite half and filling. Remove from heat when bottom is set and slide the omelette onto a plate. Garnish with microgreens and edible flower.