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Ostrich Egg Frittata



  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

ostrich egg recipes low carb

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat your oven to 350°F.
  2. 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. 3.Add the spinach to the skillet and cook until wilted, about 2 minutes.
  4. 4.In a large bowl, whisk the ostrich egg until well beaten. Season with salt and pepper.
  5. 5.Pour the egg mixture over the veggies in the skillet and stir to combine.
  6. 6.Cook until the edges start to set, about 5 minutes.
  7. 7.Transfer the skillet to the oven and bake until the frittata is set and golden brown, about 15-20 minutes.
  8. 8.Remove from the oven and let cool for a few minutes before slicing and serving.
  9. 9.Top with crumbled feta cheese, if desired.

lightbulb_outline Tips

  • chevron_rightIf you can't find ostrich eggs, you can substitute with 12-24 chicken eggs, depending on their size.
  • chevron_rightFeel free to use any veggies you have on hand in this frittata. It's a great way to use up leftovers!
  • chevron_rightLeftovers can be stored in the fridge for up to 5 days.