Recipe: Flat Omelette

1 In a small pot melt the duck fat (or add 2 tablespoons of olive oil) then add your onions, salt, pepper and grate a little nutmeg.
Sweat for 10 minutes covered, then add your white wine and let it stew while stirring for another 20 minutes, then when your mixture looks like jam transfer it to a small bowl (if you are making this preparation in advance).

2 In a pan pour a little fat or oil then sauté your ham strips which should be almost dry then transfer them to paper towels.

3 Now it's time to come to the table, in a bowl beat your salted and peppered eggs with a fork.

4 Heat your small pans with a little butter at the bottom, then distribute your beaten eggs, using a wooden spatula stir slowly, then when you see that everything is almost set add to each one a large spoonful of onion compote (keeping some for your decoration), let cook for 2 minutes.

5 Then turn them out into the center of your 4 hot plates, add a little of your compote in the center and scatter your crispy ham strips on top and make a few drops of balsamic cream around.
Here is a recipe that when you taste it will have in it the famous 3 tastes
The sweet brought by the onion compote, the salty by the omelette and the smoky by the ham strips, as well as 3 textures jam, soft, and crispy.
You can prepare the compote and ham in the morning or even the day before so you will only have to make your omelettes to order.