Turns out that one goose is the equivalent of three chicken eggs!? Whoa!? I am feeling so inadequate with our backyard chicken eggs!
As the super stoked recipient of 15 goose eggs, I decided to make a frittata for the ten people. I was only able to use 12 eggs as the mixture neared the 2-quart line on my Cambro container.
I used a 2-quart skillet for this recipe. Adjust this recipe to be that it fits in your skillet! Be sure to use an oven safe skillet! Watch out for those plastic handles!
- Preheat oven to 350 degrees.
- 12 super fresh, never refrigerated, goose eggs from Texas. They don't have to be from Texas but it helps! Thank you, Triple!
- 1/2 pound of Gruyère, shredded. There are plenty of other cheeses that could be used here so feel free to use what works for you.
- 4 bunches of greens. I used a mix of kale and spinach. Lightly cooked with a bit of olive oil. Cool and chop.
- 1 large onion, diced, lightly sautéed. Cool.
- Mix up all of the above with some salt, pepper, perhaps some red chili flakes and/or other spices/herbs.
- Heat 4 tablespoons of butter and 1 tablespoon of olive oil in the skillet over medium high heat until foaming subsides.
- Turn heat down to low and pour in the egg mixture.
- Set timer for 10 minutes...don't bother the skillet or the egg mixture.
- When the timer goes off, move the skillet to the oven
- Set the timer for another 10 minutes...check and continue baking until the center is only jiggling a tiny bit. Carry over heat will finish it up.