Well I have survived the first few days of being a ‘proper’ teacher and so far it is going rather well! I seem to have got very lucky with the school I am in as the staff is amazing and my new class seem lovely too. It feels quite daunting to be starting a new career, but so right at the same time, and that is a very good place to be.
It made me smile from ear to ear when, on my first day, one boy in my class arrived with a welcome present of 6 eggs from his ducks…and little does he know how far that has pushed him into my good books!
I seem to have been quite fortunate with eggs lately, having got another 6 from the very cute Thelma and Louise last weekend too, but it means I have been left with a bit of an excess so I decided to make something for dinner that would use up quite a few in one go.
Like many of my recipes, this is one that could and should be adapted for whatever vegetables are in season or you have in your cupboard. I happened to have a tray of button mushrooms, an onion and a few vine tomatoes in my fridge, so these made the cut this evening. The goats cheese I have used is one we bought at the food festival this weekend and went very well with the richness of the duck eggs. It is a hard cheese but with garlic and herbs in; lots of lovely flavours yet with that sharp tang that goats cheese brings.
Ingredients
A good glug of olive oil
1 onion, chopped
1 small tray of mushrooms, chopped
5-6 cherry tomatoes, chopped
1 clove of garlic, finely chopped
4-6 duck eggs
A dash of milk
Salt and pepper
A pinch of mixed herbs
A handful of goats cheese, cut into small cubes
How to make it
- Begin by heating the olive oil on a medium heat and then add the onions, cooking until translucent
- Add the mushrooms and the tomatoes, seasoning and herbs and continue cooking until golden brown
- In a separate jug, crack the eggs, add a dash of milk and mix well. I usually add a bit of salt and pepper at this point too
- Pour the egg mixture into the pan, ensuring all the vegetables are covered
- Continue cooking on a low to medium heat until the eggs start to cook and solidify then top with the pieces of goats cheese
- Put your pan under the grill to finish the omelette and melt the cheese
- Serve with salad or vegetables…or my guilty pleasure which is cold baked beans!
It goes without saying, but normal hen eggs would work just as well for this recipe.
hannahhotcakes 