This is one of my all-time favorite recipes to use with the duck eggs. You can add pretty much any vegetable to the mix when you are sautéing it! Also try adding cumin seed and red pepper flakes before pouring in the egg mixture if you wanna spice it up a little.
- 1 bunch Swiss chard
- 4 Tbs. olive oil
- 1 small yellow onion, thinly sliced
- Salt and freshly ground black pepper
- 6 large eggs (or 4 eggs and ½ c cream)
- 4 cloves garlic, finely chopped
- 1/4 cup grated hard cheese, such as Parmesan
- Pinch of cayenne pepper
Cut the chard stems crosswise into slices 1/4 inch (6 mm.) thick. Coarsely chop the leaves (and any other veggies you are using).
In a cast iron skillet over medium heat, warm 2 tablespoons of the olive oil. Add the onion and sauté until tender, about 6 minutes. Add the garlic and chard stems, season with salt and sauté about 4 minutes. Add the chopped leaves and any other veggies you are using, sauté until tender, 2 to 3 minutes.
In a bowl, lightly beat the eggs (If you don’t want to use as many eggs you can put some cream in place of 1 or 2). Season with the cayenne, salt and black pepper.
In your cast-iron pan with the veggies, mix in the remaining 2 tablespoons olive oil and let it heat up as you evenly spread the veggies in a lumpy layer. Pour in the egg mixture, and sprinkle cheese on top. Reduce the heat to medium and cook until the eggs are set around the edges, about 5 minutes. Transfer to the oven and cook under the broiler until cheese begins to brown on top—watch it to make sure it doesn’t burn! Cut into wedges and serve immediately.