Duck Egg Frittata with Spring Onions, Green Garlic, Dill, and Goat’s Milk Cheese

Fresh dill adds a nice flavor and color to this duck egg frittata.  It makes a perfect lunch on a casual spring day.

Serves 4-6

Ingredients

• 4 duck eggs

• 3 spring onions , green part trimmed, and halved

• 2 green garlic bulbs , finely chopped

• 1/2 cup fresh dill , chopped

• Juice of 1 lemon

• 1/4 cup goat’s milk cheese , grated

• 4 tablespoons extra virgin olive oil

• Sea salt and freshly ground black pepper

Instructions

• Preheat the oven to 350°F.

• Heat 1 tablespoon olive oil in a medium cast-iron grill pan over medium-high heat. Add the onions to the pan, season with salt and pepper, and cook on both sides, until the onions are slightly soft, approximately 7-8 minutes total. Remove from the heat and set aside.

• In a medium bowl, whisk the eggs until combined. Add the green garlic, half of the dill, lemon juice, cheese, and season with salt and pepper. Stir until combined.

• Heat the remaining 3 tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add the egg mixture to the skillet. Cook for 5 minutes. Arrange the spring onions, cut side up, over the top. Sprinkle with the remaining dill. Remove from the heat.

• Place the skillet in the oven and bake for 20 to 25 minutes. Remove from the oven. Slice into wedges. Serve immediately.