Recipe of Quick Sig's Duck Egg and Sheep Cheese Omelette

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sig's duck egg and sheep cheese omelette. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sig's Duck Egg and Sheep Cheese Omelette is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Sig's Duck Egg and Sheep Cheese Omelette is something that I’ve loved my entire life. They are fine and they look fantastic.

Grate the mild Cheddar type sheep cheese to taste. I used Inglewhite Sheep,it has a lovely mild and creamy flavour. Sig's Duck Egg and Sheep Cheese Omelette medium duck eggs • water • salt • creamy, mild sheep's cheese. Sig's Crispy Duck Egg with Herb, Honey and Mustard Sauce.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sig's duck egg and sheep cheese omelette using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sig's Duck Egg and Sheep Cheese Omelette:

1. Make ready medium duck eggs
2. Take water
3. Make ready salt
4. Get creamy, mild sheep's cheese. I use Inglewite
5. Prepare small shallots
6. Get oil
7. Make ready good pinch of spice seasoning to taste
8. Make ready green scallion (spring onion)

Duck eggs are larger and stay fresher longer than chicken eggs. Then crumble the cheese in the center of the omelet. This is when I season it with salt and pepper. (Go easy on the salt, there's already prosciutto for that!). Whisk the egg and milk in a bowl with a fork until thoroughly combined.

Instructions to make Sig's Duck Egg and Sheep Cheese Omelette:

1. Whisk 2 or 3 medium sized duck eggs, add a tablespoon of water for each egg used. Season slightly with salt.
2. Grate the mild Cheddar type sheep cheese to taste. I used Inglewhite Sheep,it has a lovely mild and creamy flavour. Add some of this to the whisked eggs
3. In the meantime sauté 2 small shallots, add left over potatoes, I use small salad like potatoes in a frying pan. I season the potatoes and onion with Moroccan spices, but you can use whatever you wish.
4. When the potatoes and onions are done, make an omelette with your mixture. You need to add a little fat to a flat or omelette pan. Heat the fat, gently pour in the egg mixture. Keep running a fork through the omelette making sure it stays together as one, but becomes fluffy. Do this until the top is just shiny. The egg will carry on cooking. Remove with the cooked side down from pan onto a serving plate. Add the potato and onion mix on half of the omelette
5. Fold the other half gently over, sprinkle with chopped spring onions (scallions) and more cheese. If you like you can put the omelettes into the microwave and heat through for 1 minute

This is when I season it with salt and pepper. (Go easy on the salt, there's already prosciutto for that!). Whisk the egg and milk in a bowl with a fork until thoroughly combined. Evenly space out the leek slices in the skillet. Gently pour the eggs into the skillet, without moving the leek slices. My intention is to maximize the protein content w.r.t. calories.

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