In keeping with the Earth Day theme, we used yesterday's market basket provided the almost the entirety of this morning's breakfast. Normally we would turn out a frittata from these sort of ingredients. the big duck eggs with their brilliant orange yolks inspired us to try something different.
First, we sautéed finely chopped onion (the last of Ben Sosnicki's brought up from the cold cellar), with baby king mushrooms, cured whey fed pork tenderloin, and fresh baby spinach from yesterday's market.
Once done, we popped them into the oven to keep warm while making two thin crepe style omelettes. Each was made from two duck eggs, with a dash of salt, pepper, and herbs de Provence. Once done, the filling went in, and some Montfort dairy Toscano was grated on top and rolled up. A slice of olive-cilantro bread rounded out the plate, and there was a mug of tea to drink.
The end result was a lovely start to a Sunday morning. I hope your day started as well too!