Duck eggs are larger and stay fresher longer than chicken eggs. They also have a slightly richer flavor, more omega-3 fatty acids, and more protein.
Pre-heat oven or toaster-oven to 350 degrees Fahrenheit for the onions and mushrooms.
Optional: In a frying pan cook asparagus in half of remaining duck fat on medium heat until soft, but still crunchy. Season with salt to taste.
Optional: Warm duck meat in non-stick or cast iron frying pan, then put aside.
Add remaining duck fat to the pan. When hot (on medium setting) pour in egg mixture. Allow to cook until almost solid, then flip to brown the other side.
No leftover duck meat in your house? Try making this roasted duck recipe, then use the leftovers for your omelet.
Recipe by Whole Life Challenge® at Duck Egg Omelet https://www.wholelifechallenge.com/duck-egg-omelet/