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Ingredients:
1 no ingredients
Instructions:
1 lb duck skin or duck bacon, cut
: into -- 1-inch to 1/4 -inch
1/2 md red onion, -- thinly sliced
1/2 c pine nuts
2 Belgian endives, -- sliced
: into 1/2-inch rounds
8 eggs, -- beaten
1/4 c Pecorino cheese
: Salt and pepper to taste
Preheat oven to 375 degrees.
In an 8-inch non-stick saut_ pan, render duck skin or bacon over
medium heat to crisp cracklings. Remove and set aside on paper towels
and pour off all but 1 tablespoon of duck fat. Add onion and cook
until softened (about 8 to 10 minutes). Add pine nuts and endives and
cook 2 minutes until endives have softened. Add eggs and cheese and
season with salt and pepper and stir well with pine nut mixture.
Allow eggs to set on bottom by cooking without stirring 2 minutes and
place in oven. Cook 8 to 9 minutes, or until eggs have set but are
not dried out. Remove from oven, flip out onto plate and allow to
cool.
To serve plain, slice into wedges like a pie and serve, sprinkling
over pine nuts and cracklings or use as contorno for stuffed duck
neck dish.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5675
Date: Fri, 25 Oct 1996 14:26:10
~0400
Servings: 4
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Pine Nut & Endive Frittata With Crackling Recipe brought to you by Mexican Recipes To-Go
