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Duck Egg Frittata – Dairy Free, Gluten Free, No Sugar

Frittata.  That sounds exotic, doesn’t it?!?  And when you add the words ‘duck eggs’ in front of ‘frittata’ you may be thinking ‘What kind of website did I land upon?’

Well, no worries!  The Farmers Market Nutritionist is all about helping you discover the nutritious and delicious possibilities that come from fresh farm food!  My local farmers’ market offers fresh duck eggs, so I decided to have some fun with this new-to-me food! 

photo of duck egg frittata in a cast iron skillet

Fresh Duck Eggs

Duck eggs may be new to me and to you, but they are a delicacy in other parts of the world!  Duck eggs are known for their large yolk and rich flavor.  Also duck eggs rank higher in nutrition than their more widely known counterpart, the chicken egg.  

If you are still wondering if fresh farm eggs are worth the extra money, consider reading my article Why Fresh Farm Eggs are the Best for You and the Bird.  I believe fresh farm eggs are worth the extra $1.50 per dozen!  And once you’ve read my article, I bet you will agree with me! 

Duck Egg Frittata served like pie

The Frittata to the Duck Egg

Again frittata seems like a fancy word, but it’s simply an egg casserole.  A frittata is also like a crustless quiche.  Either way, frittatas are a delicious way to enjoy eggs!  

Plus the vegetables and savory elements that make up a frittata can be altered to keep the flavors fresh and interesting! For instance, check out my infographic below on how to switch up the Duck Egg Frittata!    

Another tip, a weekly egg frittata is a great way to use up any extra vegetables.  I like to make an egg frittata a night or two before my next trip to the farmers’ market.  The egg frittata helps me consume fresh but leftover vegetables.  An egg frittata is a delicious option over wasting food.  

3 step duck egg frittata infographic
To use this infographic, obviously start with choosing eggs! Then select your savory item, veggies, and punch of flavor! Note that butter and cheese can be used to create your own version of the Duck Egg Frittata, but it will not be Dairy Free.

Additional Tips

As for the diary free part of this recipe, it isn’t a must.  You can easily use butter for the same delicious results.  I choose dairy free options because my belly and mouth thank me in unison! 

Also consider using fresh herbs for a garnish.  Fresh minced green garlic, sage, or even rosemary will make a delicious, nutritious addition! 

The savory part of the recipe – easy fennel sausage – is another staple in my home.  I make a batch almost weekly so that I can use it to spice up a variety of main and side dishes.  For the master recipe, click here. 

For this recipe I used Curried Tomato Preserves* from my local farmers’ market.  Contact Goodin’s Garden for farm fresh duck eggs and/or their unbelievably delicious Curried Tomato Preserves! 

Lastly, if you are looking for ways to use food finds from the Farmers’ Market in creative delicious ways, sign up for my Farmers Market Nutritionist Newsletter!  Also join my Farmers’ Market Nutritionist Facebook Group for food tips, recipes, and community! 

Picture of Duck Egg Frittata

Duck Egg Frittata

Duck Eggs? Frittata?
These may seems like a fancy words, but don't let them fool you!
Duck eggs are rich in nutrients, taste, and are considered a delicacy in various parts of the world. And a frittata is simply a baked egg casserole.
This Duck Egg Frittata recipe is full of flavor, nutrition, and food solutions!
Prep Time 30 mins
Cook Time 15 mins
Servings 8 people
Calories 450 kcal

Equipment

  • Cast Iron Skillet
  • Skillet
  • Cutting Board
  • Knife
  • Spatula or Large Wooden Spoon
  • Large Spoon
  • Oven Mitts
  • Trivet

Ingredients
  

  • 1 dozen duck eggs
  • 1 bundle kale or 6-7 oz, I used Dinosaur Kale
  • 1/2 cup salsa I used Curried Tomato Preserves
  • 2 pounds ground pork
  • 2 tbsp fennel seed
  • 2 tbsp dried sage
  • 3 tbsp garlic powder
  • 3 tbsp onion powder
  • 1/8 cup avocado oil
  • 2 heaping tbsp ghee

Instructions
 

  • Preheat oven at 375 degrees.  Grab a 8-inch cast iron skillet.  Add 1/8 cup avocado oil and 2 heaping Tablespoons ghee to the bottom of the cast iron skillet.  Place cast iron skillet into oven for 15 minutes, or until ghee is completely melted. 
  • While cast iron skillet is in the oven, grab a medium-large sized skillet. Add ground pork to the medium-large skillet and heat skillet over medium heat on the stovetop. As the pork begins to cook, use a spatula or wooden spoon to separate into large pieces.  Add spices.  Cover skillet with lid.
  • While the pork is browning, wash and thoroughly dry the kale.  Then, grab a cutting board, a sharp knife and kale.  Carefully remove the thick stem from the kale with the sharp knife upon cutting board.  Once all the stems are removed, stack kale.  Fold stacked kale and carefully slice kale into thin 1-inch strips. 
  • Check on the ground pork.  Continue to break meat into smaller pieces while ensuring spices are throughly mixed into the loose ground meat.  Continue to cook pork until browned and no pink remains.
  • Add kale to ground pork.  Stir the pork and kale to ensure leafy greens become saturated with pork dripping. Turn off or down heat.  Cover skillet with a lid. 
  • While ground pork, spices and kale are simmering, grab a large mixing bowl and duck eggs. Crack eggs into large mixing bowl.  Mix eggs with a whisk or fork until the yolks and egg whites are throughly combined.
  • Carefully, remove the hot cast iron skillet from the oven.  Add fennel sausage and dinosaur kale to the bottom of the cast iron skillet.  Next pour mixed duck eggs to the cast iron skillet.  Lastly, use a large spoon to add the salsa to the top of the Duck Egg Frittata.
  • Place cast iron skillet back into the oven for about 15 minutes, or until the eggs are baked.
  • Carefully remove cast iron skillet from the oven.  Serve and enjoy the Duck Egg Frittata!  Salt and pepper to taste. 

Notes

Duck Egg Frittata Infographic
Follow this 3-step Duck Egg Frittata infographic to keep you frittata fun and fresh! 
Keyword Dairy Free, Gluten Free, No Sugar

About the Author

Elizabeth Ray is a Registered Dietitian Nutritionist who is on a mission to help you feel good about food! She believes food from he farm is best. And she is developing nutrition resources to help you discover the possibilities of real food that is grown/raised by the local farmer.

To learn more about why Elizabeth thinks fresh farm food grown locally is best, click here.

May food from the local farm help you flourish!

Elizabeth Ray, Farmers Market Nutritionist

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