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.
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!
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.
FRITTATA with GARLIC KALE
STEP 1: Preheat the oven to 400 degrees.
STEP 2: In a large bowl beat the eggs with some salt and pepper and stir in the basil and the Parmesan cheese.
STEP 3: 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.
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.
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!
FRITTATA with GARLIC KALE
Ingredients
- 6 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
- 2 tablespoons olive oil
Garlic Kale
- 1 bunch kale I used curly kale
- 1 ½ tablespoon olive oil
- 1 extra large garlic clove finely minced or pressed
Instructions
- 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.
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!
Lea Ann (Highlands Ranch Foodie) says
I've only had duck eggs once, at a wine maker's dinner in Oregon. Never seen them for sale here on the south side of town … darnit! 🙂 Beautiful fritatta Toni. AND, out of the blue, a friend gave me that food photography book as a gift yesterday. Love it.
kita says
I would have never known duck eggs were farmed and used in cooking hadn't I read this post! I'm curious to go out and find me some now! This frittata sounds wonderful and the garlic kale has me drooling.
My German Kitchen... in the Rockies says
We love frittata with kale! I make it all the time. Try to add some pepperoni next time. It tastes really good. Haven't had it with duck eggs yet, since I don't know where to purchase them down here in the south.
rosemarried says
One of my best friends has a couple ducks and I've been inheriting duck eggs from her. I love them! This is such a great, simple use for them. Plus, I'm a sucker for a good frittata. Great recipe (as always)!
Lizzy says
What a simple, beautiful fritatta! I had the same question as Dominique about the flavor comparison~
Sarah @Scrumptious Sally says
Good food pairing. I love kale and am secretly glad that not many do, as it keeps the price of it down!
I'm hosting this month's Breakfast Club and the theme is potatoes. You're more than welcome to join us if you want to send me a link and photo for this post!
Andrea @cleanupeatup.com says
wow this looks fabuloso! Whenever I try to make things like a frittata or omelet I always end up with scrambled eggs – impatience I suppose!
Boulder Locavore says
Hi Dominique and Lizzy: I believe were you to taste test duck and chicken eggs side by side in a comparable form, like scrambled, I think you'd taste a bit of a difference. Duck eggs are richer (hence the appeal in baking).
In this frittata I don't know that you'd taste it and remark it tastes different or unusual due to the duck eggs. The color is deeper due to the large and deeply colored duck egg yolks, I think it puffs up a bit more too.
Definitely give them a try if you have the chance! Toni (Boulder Locavore)
Dominique says
I've never had a duck egg before. Do they differ in flavour from the usual chicken egg? I'm intrigued.
ping says
I love duck eggs but like you said they're expensive … even over here. I also love those salted duck eggs the locals have with their congee or nowadays fried with all sorts of dishes. It's getting really popular. The frittata looks amazing and beautifully golden!