Use your omelette pan or any other suitable pan.
Line with Non-bleached Parchment or Greaseproof paper. Cut a round out, making sure that the sides are much taller than the sides of the pan. You can also use cake liners.
I am giving you here, a recipe for an Onions and Mushrooms omelette with Sage, Parsley and Rosemary, to serve 2–3.
Place the pan on low-to-medium heal with 1Tbsp of Coconut Oil (or Rice Bran Oil), and melt onions gently with rosemary. Keep the sides of the parchment paper away from the flames.
Bring the heat to Medium and add 1–2 handful of chopped Mushrooms. Fry gently.
Break 4–6 Duck eggs directly in the pan, and quickly mix with the Onions and Mushrooms mix using a fork.
Cook gently over low-to-medium heat, with lid on if you want to make it a quick and easy affair, or place under the grill in oven.
Once cooked, sprinkle Chopped fresh herbs, slide onto chopping board, cut and serve by sliding from Parchment paper. Wipe Chopping board clean, and sanitise if you made a bit of mess.
Wash Fork and Knife. (I would suggest not reusing the same fork you have used to beat the raw eggs with!)
Thank you Alan for forwarding pictures of your own interpretation of the dish. Very Well done!
And no one to complain about washing up...
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Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.