Tag Archives: omelette

Duck Egg Frittata with Asparagus (Hen’s Eggs Can Also be Used!)

18 May

We spend our Mother’s Days in the North Fork of Long Island (where I expect I’ll end up living one day), Abu, Padushi, Leandro, and me. We had another beautiful time this year, eating and drinking and having fun with friends.

The Long Island Sound was our back yard!

And of course on the way home we picked up some farm fresh goodness to keep savoring the visit.

In season now: ASPARAGUS, so we got some from Sang Lee. Really, when asparagus is in season in the North Fork, it is worth the drive just for that, even if you don’t have anyone to visit!

Sang Lee asparagus

And we stopped for eggs at Ty Llwyd. Our friend Dave had four duck eggs available too, and since my last experience with them was so memorable, I took them all.

Unwashed eggs don’t require refrigeration – for a few days anyway….and these were definitely unwashed! (I rinse before cracking though…)

With ingredients this good, you don’t have to do much. In fact, the more you do, the more you get in the way sometimes (a lesson I never seem to have learned, some might say, but they can just hush up, because it’s my blog post and I’ll fry if I want to). However, if you would like to try a Hollandaise, click to visit my fellow blogger Mad Dog’s step by step instructions!)

So I went for something pretty simple and non-fussy, but with style. This frittata shows off the flavors of Spring, looks rustic-wonderful, and doesn’t take much doing. Sort of the kind of thing that Leandro should learn to do when he’s old enough to bring me breakfast in bed for Mother’s Day!

Gorgeous!

Duck Egg Frittata

2 Tbs extra virgin olive oil

½ onion, chopped (red preferred)

Approximately 10 asparagus spears, trimmed, and sliced thin on the bias (may be precooked; I used leftover roasted, which were lovely)

4 duck eggs (6-8 hen’s eggs if you want to substitute!)

¼ Cup grated Parmigiano Reggiano or other good grating cheese

Pinch of salt

Heat oil in a small to medium ovenproof skillet at medium until loose and fragrant. Add onions, stir to coat and sauté for five minutes or more – until tender and browned. If using uncooked asparagus, add it one minute after the onions. If using cooked, add after the onions are tender and browned, then cook an additional minute. Either way, reserve a couple of the tops for garnish.

Meanwhile, in a separate bowl whisk eggs, cheese, and salt together to mix thoroughly. Pour eggs over vegetables in pan and mix thoroughly. Preheat the broiler to high/450°F.

Using a flexible spatula, turn the egg mixture away from the sides of the skillet as the egg solidifies, allowing the uncooked egg to run to the bottom of the pan. Continue this until egg mixture is well set – 5-10 minutes, depending on the thickness of the frittata (depth of skillet) and the stove top heat. Don’t rush this. You can stick a knife in the center to measure progress. 

Use the spatula to get under the frittata occasionally and make sure it doesn’t stick to the bottom. Shaking gently every so often can also help.

As the top is almost set, stick the reserved asparagus tops into the surface so they look pretty!

When egg is set, put the whole skillet under the broiler for 3-5 minutes (longer if you frittata is thick) until the top is browned.

Let sit for five minutes, then serve.

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Fast track Spanish-style tortilla (camping friendly, no potatoes)

22 Jul

I love me some camp stove scrambled eggs, but it is not hard to step up the game a bit and make something fancier and more satisfying, even in the minimalist camp kitchen. The following recipe makes for rocking outdoor breakfast/brunch eggs: a cross between an omelette and a tortilla.

This is where you learn that it doesn’t have to have potatoes to be a tortilla…this one celebrates the zucchini season, but amps up the wow factor with a bit of spicy chorizo. It does justice to that big appetite that the outdoor life gives you, but cuts cooking and prep time in half.

(Love that fresh local flavor: my eggs come from Makinajian Poultry Farm in Huntington. It is hard to mess up eggs when they are that good)

Take your omelette to a new level....

Shortcut tortilla for camping

6 eggs, lightly beaten

1 Tbs extra virgin olive oil

½ medium onion, peeled and diced

½ medium zucchini, diced

3-4 oz Spanish (hot, dry) chorizo, peeled and diced

Salt and pepper to taste

Set aside the lightly-beaten eggs in a large bowl.

Heat half the olive oil until fragrant in an 8 or 9 inch skillet, then add onion and zucchini and sauté until tender. Remove from heat and stir vegetables into the egg mixture.

Wipe skillet (leaving a bit of grease) and add chorizo, cooking at medium until it begins releasing its oil. Then add to egg mixture and allow to rest five minutes. In the meantime, wipe the skillet and add remaining oil. Heat the oil on medium high until fragrant and add egg mixture, seasoning with a bit of salt and pepper.

Once the bottom of the egg mixture begins to set, shake pan to loosen and lower heat to medium. Cover and cook five minutes or until the whole egg mixture looks mostly set. Uncover and place a flat plate on top of the egg mixture and carefully turn skillet over so tortilla comes out. Slide tortilla back into the skillet and cook the other side till set. You may flip it several times until completely set.

Flip finished tortilla out of pan and onto plate. Allow to cool somewhat before cutting into wedges and serving.

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