Sorrel, Chive & Duck Egg Frittata #SundaySupper

Rich duck eggs are complemented by lemony sorrel and fresh chives in this easy springtime frittata.

Today’s Sunday Supper theme is Make-Ahead Brunch Recipes. Springtime seems to have lots of “brunch” types of holidays–think Easter, Mother’s Day, various showers . . . so I decided to share one of my favorite spring-themed frittata recipes.

Frittatas are one of my favorite make-ahead dishes and can be served room temp or hot. Make them the day ahead and store in the refrigerator to reheat just before serving.

I think duck eggs are available year round, but I seem to notice them at the farmers market more in the spring so I chose to use them as the base for this frittata.

Another spring sight in our neck of the woods is this:

You can also find ramps at farmers markets, but they are rather expensive. You also want to make sure that they are being sustainably harvested. With the popularity some wild stands are being depleted. Another trick is you can harvest just the tops and leave the bulbs for future years.

Chives, on the other hand, are quite plentiful and easy to grow.

I can’t wait for them to blossom. They are so pretty with the purple flowers. I also grow sorrel in my garden. I love the lemony greens.

Here is the final recipe, adapted from the Basic Frittata recipe from Recipes from America’s Small Farms to use the spring ingredients above.

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Sorrel, Chive & Duck Egg Frittata

Ingredients

• 2 Tbsp oil (I used an Asian stir fry oil mix)
• 1 ramp , chopped
• 1/4 C chives , chopped (instead of the ramp and chives you can use onions or garlic or whatever onion-y thing you have on hand)
• 1 cup sorrel , chopped (sorrel is a lemony flavored perennial green, distantly related to rhubarb. If you can't find it you can substitute other greens, such as spinach, and use up to 2 cups)
• 6 large eggs (I used duck eggs, but you can also use chicken eggs)
• salt and pepper to taste
• 1/4 cup shredded cheese (I used cheddar)

Instructions

1. Over low heat, place a tablespoon or so of oil in a cast iron or oven proof skillet. Saute' vegetables until soft.
2. Meanwhile, whisk together the eggs, salt and pepper. Then stir in the cooked vegetables.
3. Over low heat, spread the egg mixture evenly over the same skillet. Heat, covered, for 8-10 minutes or until mostly set. Preheat the broiler.
4. Take the skillet and put it under the broiler until browned, just a few minutes.

Looking for more? Check out these recipes from fellow bloggers:

Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

• Apple and Bacon Cornmeal Scones by Caroline’s Cooking
• Lemon Crumb Cake by Life Tastes Good
• Nana’s New York Crumb Cake by The Crumby Cupcake
• Overnight Nutty Coffee Cake by Family Around The Table

Eggs

• Asparagus Quiche in Hash Brown Crust by Wimpy Vegetarian 
• Baked Deviled Eggs with Toast Points by Turnips 2 Tangerines
• Ham and Cheese Empanadas by Asian In America
• Make Ahead Baked Monte Cristo Cassarole by Sprinkles and Sprouts
• Overnight Breakfast Casserole by Soulfully Made
• Sorrel, Chive & Duck Egg Frittata by Wholistic Woman
• Sous Vide Egg Bites by Cricket’s Confections

Sides and Veggies

• Asparagus Tart with Goat Cheese and Spring Greens by Monica’s Table
• Baked Chili Maple Bacon by Food Lust People Love
• Blackberry Orange Oatmeal Bowls by Hezzi-D’s Books and Cooks
• Brussels Sprouts Salad with Lemon Shallot Vinaigrette by Helpful Homemade
• Vegetable Lasagna by Cindy’s Recipes and Writings

Sweets

• Carrot Cake Pancakes by Brunch-n-Bites
• Citrus Crepes with White Chocolate Drizzle by Gourmet Everyday
• Flourless Chocolate Torte by Pies and Plots
• No Bake Peanut Butter Pie by The Freshman Cook
• Raspberry Mascarpone French Toast Casserole by That Skinny Chick Can Bake
• Strawberry Almond Crumble by Sunday Supper Movement

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