Spring Frittata with Storage Onion, Over-Wintered Spinach and Duck Egg

“Finches and sparrows build nests in my chimney with remains of the small flightless birds that you failed to protect.”

Andrew Bird – Spare Ohs

Two days after we made this yummy frittata the fox came. He ate all our ducks and one of our chickens. The fox: I feel like I know him. I see him all the time. He prances under streetlights when I go for a run. He sprints across the street, in front of my truck when I’m coming home from work. The fox lives in a burrow under the railroad tracks a block or so from here. He stalks the neighborhood. And he’s taken our birds before. We’ve lost at least three other chickens to the fox. He comes at night and kills birds. Not that I blame him. It’s his nature, we know that and we’re the ones who’ve failed to protect the birds.

Obviously, we didn’t know we were going to lose our ducks when we made this frittata. But, in retrospect, having considered all the special things we could have done with our last ever duck eggs, I’m glad we made this recipe. It was the perfect “bridge” recipe, bringing together the last few seasons on our tiny farm. We used storage onion grown last fall, spinach tended over the winter and fresh duck eggs from this spring.

A frittata is a big, round omelet cooked in a pan. They’re usually made with a seasoned egg mixture, though some folks make them with a custard, like a quiche without the crust. Personally, I use seasoned eggs. If I wanted a quiche, I’d make a quiche. We made our frittata with duck eggs which are larger and slightly richer than chicken eggs. But chicken eggs are just as good if that’s what you have. This recipe was super simple, quick to make and crazy delicious. It was a fitting and suitable tribute to the birds we were soon to lose.

Another one in case your interested: Andrew Bird – Weather Systems

Spring Frittata with Onion, Spinach and Duck Egg


  • 1 lb fresh spinach
  • 1 lg onion, peeled and sliced
  • 4 clove garlic, peeled and chopped
  • 6 duck eggs (or 8 chicken eggs if duck are’t available)
  • 1 c good cheese – Comte, Gruyere, Reggiano, ect – grated
  • salt
  • olive oil
  • nutmeg
  • cayenne
  • black pepper


Pre-heat your oven to 350.
In a large, oven safe pan, sauté the onion in the olive oil with a pinch of salt. Add the spinach at the end and let it wilt. Remove the veggies from the pan. Mix the eggs with a generous pinch of salt, a few twists of black pepper, a couple grates of nutmeg and a pinch of cayenne. Stir the veggies into the egg mixture. Re-oil and reheat your large pan. Pour in the egg/veggie mixture and cook for 3-5 minutes on the stove top, until the bottom sets.
Pop the frittata into the pre-heated oven and cook until almost fully set (5-8 minutes). Sprinkle the top with the grated cheese and cook for another two minutes. Serve hot or chill for later.

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