Recipes
Duck Breast and Mushroom Omelette with Garden Herbs
This hearty omelette features tender duck breast, sautéed mushrooms, and fresh garden herbs, offering a rich and flavorful breakfast option.
This hearty omelette features tender duck breast, sautéed mushrooms, and fresh garden herbs, offering a rich and flavorful breakfast option.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
- 1 cooked duck breast, thinly sliced
- 4 large eggs
- 1/2 cup mushrooms, sliced
- 1 tbsp fresh parsley, chopped (garden-grown)
- 1 tsp fresh thyme (garden-grown)
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- In a skillet, melt butter over medium heat. Sauté mushrooms until softened, about 5 minutes. Remove and set aside.
- Whisk eggs with salt and pepper. Pour into the skillet and cook until the edges begin to set.
- Layer sliced duck breast, mushrooms, and herbs over half of the omelette. Fold in half and cook for 2 more minutes.
- Slide onto a plate and serve warm.