Tag: eggs
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.
Servings: 6
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.
Spam and Egg Fried Rice
Spam and Egg Fried Rice
SPAM and egg fried rice is commonly eaten in many Asian cultures. It’s inexpensive and quick and easy to make; giving you your bang for your buck.
Ingredients
- 2 cups day old cooked white rice
- 1/2 can SPAM diced into small cubes
- 4 large eggs beaten
- 1 small onion diced
- 4 green onions chopped
- 2 tsp light soy sauce
- 1 tsp fish sauce
- 2 tsp sugar
- 1/4 cup vegetable oil
- sesame oil
Instructions
- Heat 1 tbsp of the cooking oil in a large sauté pan or wok over medium high heat. Add the beaten eggs to the pan. Allow to set for a minute.
- Scramble the eggs. Cook for another minute and remove from the pan.
- Add the rest of the cooking oil to the pan. Add in the spam and onion. Cook for 4 minutes.
- Add in the rice. Break up all of the clumps. Fry for 4 minutes.
- Season the rice with soy sauce, fish sauce, and sugar.
- Add the eggs back into the rice along with the green onions. Cook for 2 more minutes.
Venezuelan Scrambled Eggs
Venezuelan Scrambled Eggs
If you were to eat breakfast in a Venezuelan household, this would be a typical preparation of scrambled eggs. The eggs are full of sautéed onions, peppers, and tomatoes; topped with a slice of gouda cheese. Serve the eggs with an arepa.
Ingredients
- 1 tbsp olive oil
- 1/2 small onion finely chopped
- 1 small green bell pepper small dice
- 2 garlic cloves minced
- 1 roma tomato seeded and diced
- 3 large eggs beaten
- salt and pepper to taste
- 1 slice gouda or mozzarella cheese
Instructions
- Heat up oil in a nonstick sauté pan over medium high heat. Sauté the the onions, garlic, and bell peppers for 3 minutes.
- Stir in the tomatoes. Cook for 3 minutes.
- Turn the heat down to medium. Pour in the beaten eggs. Let set for a minute.
- Scramble the eggs. Season with salt and pepper.
