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.
