The crispy skin of roasted ducks are just heavenly, however, I hadn’t experienced the pleasure of eating duck eggs. After several trips to the farmer’s market things were about to change. The duck eggs kept calling out my name. It’s as if they already knew that I’d never eaten a duck egg in my entire life. They weren’t too keen on being missing from my culinary repertoire.  I caved in and purchased half a dozen. Yes, duck eggs were about to become another one of my fabulous Farmer’s Market Finds.

The heirloom spinach that I had purchase from the farmer’s market would be an awesome addition to the frittata. It’s always a win win situation with frittatas, so I decided to transform these duck eggs into something healthy and fabulous. In virgin coconut oil, I sauteed some sweet onions, campari tomatoes and added the spinach. I whisked my duck eggs, added a little himalayan pink salt and cayenne pepper and poured the creamy goodness into the skillet. The finished product was fantastic! I was surprised at it’s rich and creamy texture. I gobble it all up in no time. It’s just as filling, d’luscious and nutritious as any other eggs. Based on it’s size, I would like to believe that you get MORE eggs out of duck eggs than chicken eggs.

Hmmm now this has me thinking: I haven’t tried ostrich eggs as yet.
Will I be buying more duck eggs in the future? Absolutely!