Duck eggs are a rare treat for us! Higher in almost every nutrient than chicken eggs, and with almost twice the Omega 3s, the rich and flavorful yolks make for especially sumptuous frittatas. In this dish, sauteed mushrooms and leeks are gently baked in a custard of pastured duck eggs from Best of Breed outside of Fresno, along with Straus grassfed milk, cream and butter, Rumiano grassfed cheddar and plenty of herbs. Makes a wonderful vegetarian entree or quick lunch, or breakfast, and can be eaten hot, cold or room temperature.
Ingredients: pastured duck eggs,* Straus milk,* cream* and butter,* cheddar cheese,* mushrooms,* leeks,* marjoram,* thyme,* Celtic sea salt, nutmeg* (* = organic)
Recipe is vegetarian, gluten-free, black pepper-free, nightshade-free and contains dairy.
