Description
A gourmet duck egg omelet enriched with truffle cream, perfect for a luxurious breakfast or brunch.
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 Pecorino Romano cheese
- Chopped fresh chives for garnish
Instructions
- Crack the duck eggs into a bowl and whisk them together with the heavy cream, truffle oil, sea salt, and black pepper until smooth and slightly airy.
- In a large oven-safe skillet, melt the unsalted butter over medium heat, ensuring it coats the entire surface.
- Pour the egg mixture into the skillet, swirling gently to distribute evenly.
- Cook undisturbed for about 5-6 minutes, or until the edges begin to set.
- Sprinkle the grated Pecorino Romano cheese over the top.
- Transfer the skillet to a preheated oven at 375°F (190°C) for an additional 5-7 minutes, or until the frittata is puffed and golden.
- Remove from the oven, let it cool slightly, and garnish with fresh chives before slicing into wedges to serve.
Notes
- For added texture, consider folding in sautéed asparagus or roasted red peppers before baking.
- Experiment with different herbs like thyme or basil for a fresh flavor boost.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gourmet
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