Southwestern-inspired Duck Egg Frittata

This unique recipe is so delicious, your family will be begging for more! 😉

This past August, I launched a new Funky Spork series, called Farm to Spork, where I interview and highlight various players involved within our local food systems landscape. The first entity I featured was Sustainability on the Side, a business, and movement created by Jessa Madosky, and Marc Santos. is From managing a homestead operation to, to blogging, and creating jewelry from ecofriendly material, Sustainability on the Side is a Central Florida-based business that puts environmental stewardship at the center of its mission.I had a wonderful time interviewing this dynamic couple about their movement. To learn more about Jessa, Marc, and Sustainability on the Side, check out my previous blog post.

Jessa and Marc not only blessed me with a new friendship, but they also gifted me with some of their very own free-range duck eggs to sample. I was elated, because in my 30 years of existence, I had never had the privilege of eating eggs from ducks. I had been told that the flavor was supposedly richer and more pronounced than conventional chicken eggs. With all this new knowledge at-hand, I knew I had to create something delicious.

The following recipe I present to you is a Southwestern-Inspired Duck egg frittata. This decadent dish fuses some of my favorite spicy, southwestern spices and flavors. This dish was also a great dinner for Jeremy and I. Let’s be real: If eating breakfast for dinner is wrong, then I do not want to be right… 😉

But in all seriousness, I think you will really enjoy this dish. If you do not have access to duck eggs, then no sweat. Chicken eggs make a perfectly viable substitute, as well. Let’s move onto the recipe! Feel free to check out my video tutorial, below, or keep scrolling down to get a print-out of this recipe.

Southwestern-inspired Duck Egg Frittata

·         One half dozen duck eggs (or chicken eggs)
·         1 packed cup of spinach
·         2 russet potatoes
·         8 oz. sliced mushrooms
·         1 diced tomato (optional)
·         1 medium onion
·         1 bell pepper
·         2/3 cup shredded cheese
·         1 tsp. Cumin
·         1 tsp. Chile powder
·         1 avocado
·         2 tbsp. cooking oil
·         2 tbsp. sriracha or any other hot sauce (optional)
·         Pinch of salt & pepper

1.    Preheat your oven to 350 degrees Fahrenheit. Lightly puncture your potatoes with a fork, and place them in the center rack to cook for about eight minutes, and allow them to par-bake. Once the potatoes are finished, take them out and allow them to cool for about five minutes. Keep the oven on.

2.    Once the potatoes have cooled off, coarsely dice into one inch cubes, and set aside.

3.    Next, you will dice your bell pepper and dice your onion into once-inch cubes and also set that aside. You will then dice your garlic into fine minced pieces and add that to the chopped onion and pepper mixture.

4.    Heat a large skillet on medium-high, add the cooking oil, and allow the skillet to heat up for about 15 seconds. Take your diced potato, and sauté them in the skillet, covered for about 3-4 minutes. Afterwards, season them with a pinch of salt and pepper, and allow them to cook for another 3-4 minutes, or until the potatoes are lightly browned on each side and fork tender. Set them to the side.

5.    While your potatoes are sautéing, take another skillet, heat with cooking oil on medium-high, and add the remaining veggies into the skillet, and let them sauté for about 5-6 minutes, or until very lightly browned. Once your veggies are finished sautéing, stir in the cumin, salt, and Chile powder to the mixture. Add the raw spinach once the veggies are finished cooking, and let them steam for about two minutes, until the spinach leaves have wilted. To speed the process you can cover them for the first couple minutes.

6.    While the veggies are sautéing, take your duck eggs, crack them into a medium bowl, and whisk until the yolks and eggs whites are well mixed. Once mixed, scramble eggs in a large skillet on medium-high for about 3-4 minutes, or until the eggs are well scrambled. Stir frequently. To save on water (and dishes) use the same cooking skillet for the potatoes, veggies, and eggs. 

7.    Take a greased casserole container or very large pie dish and begin layering it with the potatoes, the veggies, 1/3 cup of shredded cheese, the scrambled duck eggs, sriracha, and the final 1/3 cup of shredded cheese.

8.    Place in the 350 degree Fahrenheit oven and allow to cook for about 8-10 minutes, or until the cheese becomes well-melted.

9.     Serve up with some sliced avocado, and enjoy!

Six Servings

Nutrition Information per serving:

282 calories/ 9.63 grams protein/ 15 grams fat/ 30 grams carbohydrates/ 5 grams of fiber

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