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Ostrich Egg Frittata

Ostrich Egg Frittata

I had no idea what to do with this strange find, but a fritatta seemed to be the best choice.  It fit perfectly into a 12-inch skillet (approximately 1.5 inches deep).  The ostrich egg tastes like a “normal” egg, with maybe a little more rich and buttery flavor.

Ostrich Egg FrittataOstrich Egg Frittata

1 ostrich egg
4 oz shiitake mushrooms, cleaned and roughly chopped
1 onion, diced
1 orange pepper, diced
12 oz bacon, chopped
2 cups packed arugula
1 bay leaf
1/4 oz chopped chives (about 2T)
1 Roma tomato, thinly sliced
Sea salt and ground pepper to taste

Pre-heat oven to 350 degrees.

You may want to do an internet search as to how to open this egg…the shell is about 1/4-inch thick. My husband used a hole-drill bit (please wipe off the dry wall!). Or you can use a pick and hammer. It’s your choice. However, once you get into the egg, put in a bowl and whisk until frothy.

In a skillet, place chopped bacon, pepper, bay leaf, pepper, arugula, chives and mushrooms. Cook until bacon is crispy. Remove bay leaf. Drain excess bacon grease.

Add frothy egg to skillet. Arrange tomato slices on top.

Bake until egg mixture is set, approximately 35 minutes. Slice.