Ostrich Egg Frittata
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
ostrich egg recipes low carb
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat your oven to 350°F.
- 2.In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the diced bell pepper and onion and sauté until softened, about 5 minutes.
- 3.Add the spinach to the skillet and cook until wilted, about 2 minutes.
- 4.In a large bowl, whisk the ostrich egg until well beaten. Season with salt and pepper.
- 5.Pour the egg mixture over the veggies in the skillet and stir to combine.
- 6.Cook until the edges start to set, about 5 minutes.
- 7.Transfer the skillet to the oven and bake until the frittata is set and golden brown, about 15-20 minutes.
- 8.Remove from the oven and let cool for a few minutes before slicing and serving.
- 9.Top with crumbled feta cheese, if desired.
lightbulb_outline Tips
- If you can't find ostrich eggs, you can substitute with 12-24 chicken eggs, depending on their size.
- Feel free to use any veggies you have on hand in this frittata. It's a great way to use up leftovers!
- Leftovers can be stored in the fridge for up to 5 days.