Duck Egg Frittata with Super Greens, Salsa, and Avocado

Looking for a quick and easy, protein-packed breakfast?  Well you’re in luck!  Our Duck Egg Frittata with Super Greens, Salsa, and Avocado takes about 5 minutes to prep and between 5 to 10 minutes to cook.  In no time you can have a hot, filling breakfast to start your day.

In this recipe we use duck eggs, which are a great alternative to free-range chicken eggs.  Compared to conventional eggs, duck eggs have almost twice the nutritional value, are higher in omega 3’s and contain a higher concentration of albumen – which is makes a richer and fluffier baked good.  If duck eggs are a little too exotic for your taste, feel free to use quail or free-range chicken eggs.

Frittata Ingredients – (1 serving)

• 3 duck eggs (or chicken eggs)
• 1 cup triple washed power greens (feel free to substitute any of your favorite greens; i.e. spinach, kale, chard, etc.)
• 1 T goat cheese
• Salt and pepper to taste

Place these ingredients in your blender until smooth. Pour into a bowl and refrigerate until ready to bake.

Ingredients- Salsa (makes ½ cup)

• 8 grape tomatoes
• 1 teaspoon finely chopped cilantro
• 1 teaspoon minced red onion
• ½ teaspoon minced serrano or jalapeno chili
• 1 teaspoon fresh lime juice
• Salt and pepper to taste

Preparation

1. Cut the grape tomatoes into eighths and place them in a bowl along with the remaining ingredients.
2. Season with salt and pepper to taste.
3. Cover and place in refrigerator until ready to use.
4. Turn on your oven broiler to high.
5. Remove the egg mixture and the salsa from the refrigerator.
6. Grab an avocado and slice ¼ of it and set aside.
7. Spray an 8-inch cast iron skillet with non-stick spray (as an alternative, use a liberal portion of olive oil).
8. Pour the egg mixture into the skillet and place it on the bottom tray of your oven. This will take anywhere from 5-10 minutes to bake depending on the size and heat of your oven. Check it every two minutes until it is set-up.
9. Remove the skillet from the oven and place on a trivet at your place setting.
10. Top the frittata with a generous portion of the salsa and the avocado slices.

Photographer: Carmen Troesser