Duck eggs are not too different than that of a free range chicken egg. I prefer the taste of the duck egg and like the fact that they are far more dense than a regular egg. They have a nice texture that sets up well. They are considerably more expensive than a free-range egg (about a dollar a piece). You can find them at most farmer’s markets, Central Market or Whole Foods. I don’t often make eggs so duck eggs are a nice treat (I usually do egg whites if anything). The pickled chorizo bites give this omelette a burst of unique flavor!
Prep Time: 10 min (see #1 below for pickled chorizo time).
Cook Time: 10 min
- 3 Duck eggs, scrambled in a bowl
- 1 C. Baby spinach
- 1/2 C. Pico mixture (onion, tomato, cilantro, jalapeno, and lime).
- 1 oz Cabbot 50% cheddar cheese, grated
- 2 Pinches of micro greens
- 2 TBS pickled chorizo, See #1 below for details
- 1 tsp butter or olive oil
- Pinch or sea salt and pepper
- For the pickled chorizo, you can do one of two things… you can create your own brine mixture (vinegar, salt, and seasonings or use pickle juice from some Clausen pickles). Get some basic Spanish chorizo links ( I bought a pack of 3 and cut up 2), less ingredients the better. Cut up into small cubes 1mm X 1mm so really small…and soak for 24 hours. If you are on a time crunch you can get away with a few hours, just know it won’t be the same… For this recipe you don’t use that much pickled chorizo, it’s just a garnish. I’m making another dish this evening that will use it again.
- Cut up produce for pico and spinach.
- Heat 1 tsp of butter/olive oil in a medium skillet on medium.
- Crack duck eggs in a small bowl and add a pinch of salt and pepper and mix well.
- Add 1/2 of egg mixture to skillet, then add a handful of pico and spinach, grate .5 oz of Cabbot cheese on top and cook for 1-2 min, fold over omelette and continue cooking for 1-2 min and flip, cook for 2 min on other side and remove omelette. Repeat with remaining egg, produce, and cheese. Garnish tops of omelette’s with pickled chorizo and micro greens.
- Serve with beans and avocado. I like to garnish the plate with Sirracha hot sauce for a little kick!