Puffy Duck Egg Frittata with Smoked Salmon

• 2 large duck eggs, separated
• Kosher or sea salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 ounces smoked salmon, cut into thin ribbons or chunks (about 1/3 cup)
• 1 tablespoon fresh chives, cut into 1/2-inch pieces
• 1 to 2 tablespoons Greek-style yogurt

1. Preheat the broiler with the rack set about 4 to 5 inches from the flame or element.
2. Using a handheld or stand mixer fitted with the whisk attachment on high speed, beat the egg whites for several minutes until they foam, thicken, and make soft peaks when you turn off the mixer and lift the beaters.
3. In a separate bowl, whisk the yolks with a fork to break them up, and season generously with salt and pepper.
4. Add a third of the egg whites to the egg yolks, stirring to lighten and combine, then gently fold the remaining egg whites into the egg yolks, being careful not to overmix and deflate the whites.
5. Set a small ovenproof skillet over medium heat.
6. Add the butter, swirling to coat the pan and letting the butter melt and foam up.
7. As soon as the foam starts to subside, pour in the egg mixture, tilting the pan to make sure the egg covers the bottom.
8. Let it cook undisturbed until the bottom is just set, approximately 1 to 2 minutes.
9. Quickly scatter the salmon on top of the eggs and sprinkle with the chives.
10. Transfer the skillet to the broiler and let the eggs cook until the surface has set, 1 to 2 minutes.
11. Transfer to a plate, top with dollops of the yogurt, and eat.

duck eggs, kosher, freshly ground black pepper, unsalted butter, salmon, fresh chives, yogurt

Taken from www.epicurious.com/recipes/food/views/puffy-duck-egg-frittata-with-smoked-salmon-382505 (may not work)