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Ostrich Egg and Courgette Frittata with Bacon


  • Serves 4
  • Cooks in 35 mins (10m prep + 25m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

ostrich egg recipe low carb | 1 ostrich egg | Courgette | No mushroom | Add bacon

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Crack the ostrich egg into a large bowl and whisk until well beaten.
  2. 2.Heat olive oil in a non-stick skillet over medium heat.
  3. 3.Add the diced onion and bell peppers to the skillet and sauté until tender.
  4. 4.Add the thinly sliced courgette to the skillet and cook for a few minutes until slightly softened.
  5. 5.Pour the beaten ostrich egg over the vegetables in the skillet.
  6. 6.Cook for a few minutes until the edges start to set.
  7. 7.Gently lift the edges of the frittata and tilt the skillet to allow the uncooked egg to flow to the edges.
  8. 8.Sprinkle the crumbled bacon evenly over the frittata.
  9. 9.Season with salt and pepper to taste.
  10. 10.Transfer the skillet to a preheated oven and bake at 180°C (350°F) for about 15 minutes or until the frittata is set.
  11. 11.Remove from the oven and let it cool slightly before slicing.
  12. 12.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightFeel free to add any other vegetables or herbs of your choice to the frittata.
  • chevron_rightServe with a side salad or some fresh fruit for a complete meal.