Ostrich Egg and Courgette Frittata
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- Serves 4
- Cooks in 30 mins (10m prep + 20m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
ostrich egg recipe low carb | 1 ostrich egg | Courgette | No mushroom
local_grocery_store Ingredients
restaurant_menu Method
- 1.Crack the ostrich egg into a large bowl and whisk until well beaten.
- 2.Heat olive oil in a non-stick skillet over medium heat.
- 3.Add the diced onion and bell peppers to the skillet and sauté until tender.
- 4.Add the thinly sliced courgette to the skillet and cook for a few minutes until slightly softened.
- 5.Pour the beaten ostrich egg over the vegetables in the skillet.
- 6.Cook for a few minutes until the edges start to set.
- 7.Gently lift the edges of the frittata and tilt the skillet to allow the uncooked egg to flow to the edges.
- 8.Season with salt and pepper to taste.
- 9.Transfer the skillet to a preheated oven and bake at 180°C (350°F) for about 15 minutes or until the frittata is set.
- 10.Remove from the oven and let it cool slightly before slicing.
- 11.Serve hot and enjoy!
lightbulb_outline Tips
- Feel free to add any other vegetables or herbs of your choice to the frittata.
- Serve with a side salad or some fresh fruit for a complete meal.