Greek Style Duck Egg Frittata

 

This dish can be served for breakfast
or dinner. The key to this frittata is using
a well seasoned 10" cast iron pan.

 

SERVES 4

 

3-4 Russet potatoes - peeled and diced
6-8 duck eggs
3 Tablespoons grape seed oil
1/2 cup kalamata olives - halved
1/2 cup cooked fresh spinach - squeezed
1/4 cup sun dried tomatoes - drained
1/4 cup roasted red peppers - drained
1/2 cup shredded mozzarella
1/2 cup crumbled feta cheese

 

1. Heat pan on medium-high heat.

2. Pour grape seed oil in pan and allow
   to heat up.

3. Prep topping ingredients.

4. Add the diced potatoes. Cook about
   2o minutes stirring occasionally.
   They should develop a nice brown crust. Test potatoes for doneness. Spread out potatoes evenly in pan.

5. Crack eggs into a large glass measuring cup. Using a sturdy whisk or fork beat eggs until well mixed.

6. Add the eggs to pan and rotate pan so eggs cover all of the potatoes. Reduce heat to medium.

7. Place toppings evenly on top of the egg.

8. Turn on oven broiler

9. Once egg bottom is set, transfer the pan to the broiler to finish cooking the top of the egg.

10. Once the top of the egg is cooked through, remove from broiler and sprinkle the mozzarella and feta
    cheese evenly on top.

11. Return to broiler until cheese is melted.

12. Allow to cool before eating. Cut frittata into pie shaped pieces. Can be served hot or cold.