Quail Egg Omelette with Dill and French Swiss

Quail eggs are something of a delicacy. They are very small (and hard to peel when boiled and too easy to break when they are raw) but the flavor is superb!

For this recipe for 2 people, you will need a dozen fresh quail eggs
1/4 teaspoon of minced fresh dill
a tablespoon of diced Fresh Swiss cheese (you don't need a lot, but you can certainly use more)
a pinch of salt
a pinch of cayenne pepper
a tablespoon of water or milk

Preparation:
Break the quail eggs into a bowl, but be very careful as the inner membrane is hard to break through and the shell is very fragile. I hold the eggs between the two fingers and tap it with a sharp knife (being careful not to tap my own fingers). It seems to work without getting the shell everywhere (no one wants a shell in their omelette). Then wisk the eggs with water or milk, add a pinch of salt and cayenne, add cheese and dill, wisk to combine.

Preheat a non-stick pan on a medium heat (8 inch), add a drizzle of oilve oil and gently pour the egg mixture onto the pan surface. Cover with the lid to create a steam to cook the omelette and avoid super crisp bottom. The omelette should be done in about 2 minutes, just check to make sure the eggs have set.

Serve hot with a toast smeared with fresh spreadable goat cheese, or just plain.

Enjoy.