Like many great recipies, this one came about by accident. I had forgotten to defrost a brisket and there were no other obvious meals in the house so I gathered up what I could find in order to feed the family. The result was surprisingly good!
So without further ado, here is now to make a family sized Duck Egg & Venison Chorizo Omelette.
Ingredients:
*7 Large Duck Eggs
*300gm Venison Chorizo
*Handful of Mushrooms
*Handful of grated Tasty Cheese
*Handful of fresh Coriander
*1 Red Capsicum
*2 Shallots
*Some freshly picked Rosemary
*Salt & Pepper
*3 Teaspoons of olive oil
Preparation
*Chop the mushrooms, capsicum, shallots and chorizo and place into a bowl
*Chop the coriander
*Beat the eggs and mix in some salt and pepper
*Preheat the oven to 250
*Heat the oil to a high temperature in a frypan
Method
*Fry the mushrooms, capsicum, shallots and chorizo in the pan until the juices from the chorizo run. Set aside.
*Throw in the rosemary until it sizzles and starts to curl.
*Lower the heat, then put in the eggs. Immediately add all the other ingredients. Briefly mix.
*Remove from the stovetop just as the eggs thicken and pour the mixture into a shallow baking dish. Place in the oven for 10 minutes or until it starts to brown.
*Remove from oven. Serve.
And that’s it! An unlikely combination of ingredients which nonetheless adds up to a delicious meal that all your family will enjoy!
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