Duck Egg Frittata

Duck Egg Frittata

Duck Egg Frittata

Duck eggs have become my new obsession. They are super rich in flavor; being twice the size of a chicken egg, with more yolk than white. They are less uncommon to find and can be bought at just about any grocery store. I fortunately got mine fresh from my dental hygienist who raises chickens, quail, and ducks.
This frittata is a great way to try duck eggs for the first time. You can use just about any veggies and cheese of your liking to add in. I used cremini mushrooms, sweet peppers, spinach, and grape tomatoes, plus an herbed shredded mozzarella.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, brunch
Keyword: breakfast, brunch, Eggs, how to make, signature dishes
Servings: 6
Author: Alex Gorgos

Equipment

  • glass pie pan

Ingredients

  • 5 duck eggs
  • 1/4 cup whole milk
  • 1 tsp sweet paprika
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 tbsp butter
  • 4 oz cremini mushrooms sliced
  • 4 mini sweet peppers sliced
  • 4 oz baby spinach
  • 8 oz shredded cheese divided
  • 8 grape tomatoes sliced in half

Instructions

  • Whisk the dug eggs, milk, paprika, salt, and pepper together in a bowl. Set aside.
  • Melt the butter in a sauté pan over medium heat. Sauté the mushrooms and sweet peppers for 8 minutes.
  • Stir in the spinach. Sauté for 2 more minutes.
  • Once the spinach has wilted, turn off the heat.
  • Grease a glass pie pan. Place the sautéed vegetables in the pan. Pour in the duck egg batter. Stir in half of the cheese.
  • Top the frittata with the rest of the cheese. Arrange the halved grape tomatoes cut side up across the top. Place in a preheated 400° oven for 20 minutes until firm.
  • Let rest for 10 minutes before serving.