Market Recipe: Duck Egg Omelette with Spinach, Mushroom, & Chevre

Duck Egg Omelette with Spinach, Mushroom, & Chevre

By Market Chef Monique Santua of Gastromonique

1 duck eggs (Belle Vie Farm)
1 pinch salt
1 bunch spinach (Johnson’s Backyard Garden, Taylor Farm, Flintrock Hill Farm, AY Raam Farms )
1 bunch green onions (Bernhardts Farm, Munkebo Farm)
1 container lions mane mushrooms (Hifi Mycology)
4 ounces chevre (Pure Luck Dairy)
Microgreens or edible flowers, to garnish (Joe’s Organics, F-Stop Farm)
Salt and Pepper, to taste


In a medium omelet pan or skillet, melt 2 tablespoons unsalted butter over high heat. Add mushrooms and sautee 3-4 minutes. Set mushrooms aside in a bowl. Add onions to the same pan and sautee over medium until caramelized (2-3 minutes). Add spinach, cover the pot until spinach is wilted. Add to the bowl of mushrooms.

Prepare Omelette

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.

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