My favorite meal of the day...Brunch

Breakfast + Lunch = Brunch

Me + Brunch = Happiness

Brunch meet duck frittata.  For our Easter lunch I made a simple frittata and kick it up a knot with some leftover Peking style duck that I roasted on Friday.  A frittata is just like a quiche but without the crust. I like to start the frittata on the stovetop and then finish it in the oven to get a nice brown exterior, so make sure your pan has an ovenproof handle.

This recipe is very versatile - just change your ingredients but keep the base the same.  I used a 10 inch nonstick skillet and preheat your oven to 425.

Base

8 large eggs

A splash of milk or half and half (whatever you have on hand)

Salt and Pepper

With a large wire balloon whisk you want to whisk the eggs to incorporate lots of air to make the resulting frittata nice and fluffy

Ingredients

1/2 small red onion, minced

1 clove of garlic, minced

2 large button mushroom, sliced 1/4 thick

1 cup of fresh spinach

1 small tomato, diced

1 scallions, sliced into thin rounds

1/2 cup of sage cheddar cheese, diced

1/2 cup of shredded duck

With the pan on high heat, no oil, cook your mushrooms.  Leave the mushrooms alone and let them brown and watch as they release their juices. This will help your frittata from getting soggy. Flip to the other side and brown the other side.

Lower your heat to medium and add one tablespoon of olive oil.  Add your onions and saute until soft, then add your garlic and cook for one more minute.

Lower your heat to medium low and add the duck and spinach and cook it for one minute.  Next add your tomato and scallions to your egg mixture and slowly pour it into your hot pan.

With your spatula gently run your spatula from the edge of the pan to the center until the frittata is slightly set.

Turn off the heat and spread your cheese evenly on top and put it in the oven for 15 to 20 minutes until the cheese melted and the top is golden.

Take it out of the oven and run your spatula around the skillet to loosen the frittata.

Invert your  frittata onto a plate and serve with a simple spinach salad.