Ingredients
Scale
- 6 duck eggs
- 1/4 cup heavy cream
- 1 tablespoon truffle oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/4 cup grated aged Parmesan cheese
- Chopped fresh chives for garnish
Instructions
- Begin by cracking the duck eggs into a large bowl. Whisk them vigorously with the heavy cream, truffle oil, sea salt, and black pepper until the mixture is smooth and airy.
- In a large oven-safe skillet, melt the unsalted butter over medium heat, ensuring it coats the entire surface.
- Once the butter is bubbling, pour in the egg mixture, swirling the pan gently to distribute the eggs evenly.
- Allow the frittata to cook undisturbed for about 5 minutes, or until the edges begin to set. Use a spatula to gently lift the edges, letting any uncooked egg flow underneath.
- When the frittata is mostly firm but still slightly wobbly in the center, sprinkle the grated Parmesan cheese over the top.
- Transfer the skillet to a preheated oven set to 375°F (190°C) and bake for 8-10 minutes, or until the frittata is puffed and golden.
- Remove from the oven and let it cool for a minute before slicing. Serve warm, drizzled with additional truffle oil and garnished with fresh chives.
Notes
- For added texture, fold in sautéed vegetables like bell peppers or zucchini before baking.
- Experiment with different herbs like tarragon or basil for a fresh twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 600mg