Bold, bright colors signal that summer has finally arrived and the farmer’s markets are flourishing once again. There’s no greater joy than the surprise of what’s being offered each week. We made the rounds at two different markets and this beautiful breakfast frittata was the result. Voluptuous duck eggs with bright yellow yolks transformed by beautiful bright nasturtium blossoms and a scant handful of micro arugula greens. A light sprinkle of Calendula & Chive savory salt give it the perfectly satisfying finishing touch. Eat it right out of the pan warm or tuck it into slices of crusty french baguette bread for an afternoon picnic in the park.
DUCK EGG FRITTATA with NASTURTIUMS and CALENDULA & CHIVE SAVORY SALT
2 duck eggs
splash of cream
teaspoon of Calendula & Chive savory salt
large pat of unsalted butter
2 heaping tablespoons freshly grated Parmesan cheese
1/4 cup micro greens or 1 Tablespoon Kale & Parmesan Pesto
1/4 cup Nasturtium blossoms (chive blossoms would also be lovely here.
In a medium mixing bowl, whip the eggs, cream and salt until blended and frothy. Over medium low heat, warm the butter in a 10 inch saute pan just until melted. Add the egg mixture and allow to cook gently just until the edges begin to set. Turn heat down to low and cook, covered, for about 12-15 minutes, or until the frittata is cooked, but slightly runny on top, as it will continue to cook once taken off the heat.
Sprinkle with the Calendula & Chive salt and serve warm or room temperature.
Serves two hungry stomachs.