Duck Egg-Ricotta Omelet with Boletes, Herbs, and Chickweed
Serves one starved and ravenous chef or 2 civilians if you cut it in half, depending on the size of the duck eggs
8 inch nonstick pan
2large duck eggs
1tablespoonfinely chopped tarragonparsley, and chives, in equal parts
2tablespoonshighest quality fresh ricotta cheeseI like calabro
1ouncefresh bolete mushroomsor another mushroom of your choice
2tablespoonsunsalted butter or lard
Edible flowersI had some milkweed to garnish, optional
Kosher salt and fresh ground black pepper
Small handful of tender chickweed tips
Beat the eggs with the cream or milk well, then whisk in the herbs and a pinch of salt. Allow the eggs to rest for 15 minutes if you have the time, since the salt will denature the eggs and help prevent you from having weeping, soft omelet. Mix the parmesan and ricotta In an 8 inch non-stick pan or cast iron skillet gently melt the butter on medium-low.
Add the eggs and stir, pushing the eggs from the outer side of the pan inward with a spatula here and there as the cook the prevent a crust from forming on the outer edges. When the omelet is just about done, spread the cheese in an even line of the omelet, then fold each side over to close it up. Roll the omelet over so the seam is thouching the pan, then cover and allow to rest/cook with the residual heat while you sear the porcini and finish the dish.
Meanwhile, slice the mushrooms 1/4 inch thick, then brown lightly in the butter and season to taste with salt and pepper. Gently transfer the omelet to a pre-heated plate, then garnish with the flowers and chickweed you've dressed with a dash of lemon juice, scatter the boletes over the top, season with a few cracks of the pepper mill and serve immediately
Notice that the eggs are beaten seasoned beforehand here with salt. With eggs, it not only helps to season them, but it will help them cook uniformly as well, and helps prevent weeping of liquid post-cooking. Adding the herbs and allowing them to sit in the beaten egg also helps to pronounce their flavor.This is also a great example of how I use chickweed: scattered on top of things like a micro green.