Rick made this up this morning with duck eggs from the coop and gathered veggies from the potager garden and herb parterres. Feta and milk came from #GiantEagle Straight to the recipe!

  • 4 duck eggs (6 chicken)
  • 1/4 cup milk
  • 1/2 cup feta cheese
  • 2 plum or Roma tomatoes diced
  • 1/2 onion diced
  • 1/2 cucumber diced
  • 1 sprig oregano minced
  • 1 sprig parsley minced
  • 3 chives minced
  • 1/2 cup cooked chicken diced
  • salt and pepper to taste
  • 1 tbsp unsalted butter
  • 3 slices rye toast and butter

whip eggs in a bowl. Add milk whip until frothy.

Chop all ingredients and have them ready.

With medium heat, Add butter to a cast iron pan. Melt butter.

Pour in eggs. Let them cook for a moment. Turn pan to distribute eggs evenly.

Add ingredients to the egg base. Let the cheese melt.

Fold eggs over. Let rest for a moment. Serve with rye toast and butter.

Serves 2

A reverse engineered Gyro with duck egg omelette. Jim Bruner | Mezzacello
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