When we finally got up the nerve to eat the eggs, of course we discovered how delicious they are. One of my favorite things to make with the duck eggs is a frittata; super easy and so good.
One of the great things about a frittata is that you can add just about anything you like. I made the first one out of potatoes, mushrooms, shallots and fresh chives from our garden. Feel free to experiment-use tomatoes, cheese, spinach, broccoli, peppers and list goes on…
8 Duck eggs
2 Yukon Gold potatoes-chopped into small cubes (I like mine very small)
1 Shallot, diced
1/2 Cup mushrooms, chopped
2 Tbs Chives, diced
2 Tbs Water
1 to 2 Tbs Butter (Plus more for preparing the pie pan)
Salt and pepper to taste
Preheat oven to 350 degrees.
Bring a medium pot of salted water to a boil and add potatoes, turn down to a low boil and cook until tender, about 12 to 15 minutes. Drain.
While the potatoes are cooking, prepare a pie pan by lightly greasing with butter.
Add 1 Tbs butter to a large skillet over medium heat, add shallots and potatoes. Cook until potatoes start to brown, it can take some time and you will probably need to add the other Tbs of butter at some point. Add the mushrooms and most of the chives. Cook until mushrooms are tender. Turn off heat and let cool while preparing the eggs.
Crack the eggs into a large bowl and add the water, whisk until well blended. Add the potato mixture and combine well. Pour into prepared pie pan. Sprinkle the remainder of the chives on top of the eggs.
Bake 35 to 40 minutes until firm. Remove from oven and let cool for 10 minutes or so before slicing.
Serve with oj, coffee, tea, toast or fruit salad, whatever makes you happy! This is a great dish to serve for brunch. Enjoy!