Frittatas are a fast and easy recipe perfect for any meal of the day. The Italian flavors of this version are delicious and topped with garlic kale. This is a great recipe to use larger duck eggs, chicken eggs or a mix of both!
I discovered duck eggs two or three years ago at my CSA farm, Cure Organic Farm, and it was an instant love affair for me. I was immediately enchanted by their different colors, their larger size and of course the seeming novelty about them. I bought a dozen during my winter CSA share, with no idea what to do with them, and Anne Cure (farmer) suggested they are great in baking so I baked.
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Throughout the late fall I used them in more and more dishes and was officially addicted by mid December when my winter share ended. I parted, with one last dozen, and confessed to Paul Cure I felt sure I’d need a 12 step program for duck eggs by mid January (he sweetly assured me if I was ever unable to ‘take it’ I could call them and they rustle me up a dozen). I did make it over the winter but will admit thinking of them often!
Difference between Duck Eggs and Chicken Eggs
Duck eggs are larger than chicken eggs, sometimes almost double in size. A large part of their volume is in the deep golden yolk, which also can be almost double the size of a chicken egg yolk and is full of rich, fats and nutrients. Overall the duck egg has more nutrients than a chicken egg including more protein in the white.
Duck eggs are more expensive (usually double chicken eggs) which has to do with ducks’ egg laying habits. A duck’s output is less than a chicken’s; they lay maybe every other day unlike a chicken which will lay eggs daily.
This makes the eggs more expensive with regard to the cost/egg for a duck versus a chicken. Ducks also will bury their eggs making it more like a scavenger hunt to find them at times than the straight forward task of gathering chicken eggs from a coop.
When the ducks at Cure Organic Farm moved from sharing ample dry land quarters with the farm chickens to a spot I refer to as ‘the resort’ (a great pond with adjoining shelter) the availability of eggs dropped significantly as many of the duck eggs were ending up on the bottom of the pond.
Their diet is rich in organic matter which undoubtedly improves the quality and taste of the eggs. CSA member often spare their fresh, organic carrot tops for the delight of listening to the chattering ducks flock to devour them.
Where to Buy Duck Eggs
In the Boulder Colorado area Cure Organic Farm and Grant Family Farm (Wellington CO) both have them though I’d inquire first. Supply is often not predictable and Cure Organic Farm also supplies them to local restaurants.
I also noted a national supply available to ship online at extremely high cost. I suggest asking local farmers, at your local Farmer’s Market, doing a Google search. I find my relentless pursuit when I want to find such a thing always surfaces a surprising source! Please post in the comments below if you have leads to share with other readers too!
Since the original publication of this post duck eggs have become more popular and easier to find. Check a store like Whole Foods or other natural foods stores in addition to co-op’s and farms local to your area.
How to make a Frittata
At any time of year I appreciate some quick meal ideas but especially still suffering the summer heat, a Frittata is a favorite of mine. It’s quick and simple as well as offers unlimited options to dress it up or pair it with delicious seasonal toppings. I’ve used both duck and chicken eggs in the following frittata but you can certainly use chicken eggs solely if that is what is available to you.
Step by Step Instructions
STEP 1. Preparation
Preheat oven to 400 degrees F.
Add the cracked eggs to a medium mixing bowl along with the salt, pepper, parmesan cheese and fresh basil.
STEP 2. Cook on stove top
Add the olive oil into a large heavy oven proof skillet (cast iron skillets work great).
Pour in egg mixture and lower the heat to medium-low.
Cook, without touching/stirring, until the bottom is firm; about 10-15 minutes.
STEP 3. Cook in oven
Place in the heated oven to allow the top to complete cooking to a golden brown, an additional 10 minutes.
Serve hot or at room temperature.
Variations
- Use different herbs. As mentioned before the combinations for this dish are endless. You can put different herbs in the frittata.
- Make it a Mexican frittata with the ingredients or toppings would be great (Gallo Pinto, salsa, a tomato based sauce).
- Other sautéed seasonal vegetables.
- It’s like a polenta in its flexibility and can’t be beat for a fast delicious meal.
How to make garlic Kale
STEP 1. Preparation
Wash and strip kale from center stem. This is easily done by starting at the bottom of the leaf at the stem and pulling toward the top of the leaf along the stem; it will pull right off the stem in large pieces. Roughly chop the kale into large bite-size pieces (it will wilt some).
STEP 2. Cook the kale
Heat the olive oil in a large, heavy skilled on medium heat. Add the minced garlic and sauté 2-3 minutes until fragrant.
Add the kale and cook, stirring occasionally on medium heat for about 10 minutes when the kale has begun to wilt. Note: with Curly Kale it will not wilt completely like softer greens.
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Recipe
FRITTATA with GARLIC KALE
Ingredients
Frittata
- 2 tablespoons olive oil
- 6 large eggs I used 4 duck eggs and 2 chicken eggs; use what you have
- 1 cup grated Parmesan cheese
- 1/8 cup chopped basil
- Salt and pepper to taste
Garlic Kale
- 1 bunch kale I used curly kale; 3 1/2 cups of leaves
- 1 1/2 tablespoon olive oil
- 1 extra large garlic clove finely minced or pressed
Instructions
Frittata
- Preheat the oven to 400 degrees.
- In a large bowl beat the eggs with some salt and pepper and stir in the basil and the Parmesan cheese.
- Place olive oil in a heavy, oven proof skillet at medium-high heat. Pour in egg mixture and lower the heat to medium-low. Cook, without touching/stirring, until the bottom is firm; about 10-15 minutes.
- Place in the heated oven to allow the top to complete cooking to a golden brown, an additional 10 minutes. Serve hot or at room temperature.
Garlic Kale
- Wash and strip kale from center stem. This is easily done by starting at the bottom of the leaf at the stem and pulling toward the top of the leaf along the stem; it will pull right off the stem in large pieces. Roughly chop the kale into large bite-size pieces (it will wilt some).
- Heat the olive oil in a large, heavy skilled on medium heat. Add the minced garlic and sauté 2-3 minutes until fragrant.
- Add the kale and cook, stirring occasionally on medium heat for about 10 minutes when the kale has begun to wilt. Note: with Curly Kale it will not wilt completely like softer greens.
- As mentioned before the combinations for this dish are endless. You can put different herbs in the frittata. Mexican toppings would be great (Gallo Pinto, salsa, a tomato based sauce). Other sautéed seasonal vegetables. It’s like a polenta in its flexibility and can’t be beat for a fast delicious meal.
Notes
- As mentioned before the combinations for this dish are endless. You can put different herbs in the frittata.
- Mexican toppings would be great (Gallo Pinto, salsa, a tomato based sauce).
- Other sautéed seasonal vegetables.
- It’s like a polenta in its flexibility and can’t be beat for a fast delicious meal.
Nutrition
Updated: February 3, 2022
Magic of Spice says
Such a lovely frittata…simple and classic 🙂
Lisa @ Tarte du Jour says
I'd love to try duck eggs! I googled them in my area and came up with nothing. I have a dear friend that shares her eggs from her Silkie Bantam chicken and quails that produce very lovely eggs. I'll ask her…maybe she knows of someone. I love to experiment with different eggs. It is amazing the difference in size, color, and taste from the one fowl to the next. Thanks for turning me on to duck eggs… I'm on a mission now!