Duck Egg Frittata with Local Veggies

We pretty much eat frittata every week. I usually make a frittata on Sunday or Monday for us to have for breakfast for the week. I cut it into slices and store the slices in the fridge and heat them up in the microwave in the morning. Frittata is essentially a crustless quiche. They are great to make because you can literally put in any veggies or meat that you have available. Veggies that are good in use include any type of greens (kale, mustard, chard), potatoes (sweet or irish), cauliflower, broccoli, mushrooms and/or onions. We usually make our frittata with local breakfast sausage or with no meat at all. Duck eggs are higher in protein that makes set firm which is great for frittatas and quiches. 

1 dozen duck eggs 
1 teaspoon black pepper 
1 tablespoon seasoned salt 
2 tablespoon butter or olive oil 
2-3 cups of mixed veggies (choose your favorites or what is in season) 
1/3 cup cheese (cheddar, goat or parmesan are great) 
1 pound of local breakfast sausage 

Cooking spray 

Preheat oven to 350 degrees. Crack the eggs in a large mixing bowl. Whisk eggs with the black pepper and seasoned salt. Set aside. 

Heat a large skillet on medium. Add butter and mixed veggies. Sauté to desired tenderness. If adding sausage, cook in a separate pan until done and set aside. Add sautéed veggies, cooked meat and cheese to whisked eggs. 

Heat a large, deep skillet on medium heat (I use my big cast iron pan). Spray the pan liberally with cooking oil spray. Add egg mixture to the skillet. Cook on the stove top until the bottom is firmed, about 5 minutes. Place pan into the oven and cook until firm, about 15 minutes.