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    You are here: Home / Courses / Breakfast/Brunch / Bacon, Cheese & Potato Ostrich Egg Frittata

    Bacon, Cheese & Potato Ostrich Egg Frittata

    27 June 2011 - By Michelle Minnaar
    This post may contain affiliate links.

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    Pretty to look at but what exactly do you do with an ostrich egg?!?

    That’s what I was wondering as the gigantic egg, sent by Morrisons, sat in my refrigerator for a week. It was playing peek-a-boo games with me every time I opened the fridge door!

    Do I use it all in one dish, or rather measure it out in portions and see how many different dishes I could prepare with it? How am I going to break the egg? What a shame it will be to break its shell. What if I drill a hole in it instead and preserve the shell for keepsake?

    An hour and many crazy YouTube videos later I still felt ambivalent. My husband pointed out to me the amount of dust drilling caused and how most of it will wind up in the egg. Plus it’s kind of gross how you had to blow into it to get the contents out; not very hygienic if you asked me.

    Gone were the romantic notions of keeping the shell whole and lovingly painting it afterwards. The damned thing had to be cracked.

    With only two adults and two small children in the house, how were we going to eat a WHOLE OSTRICH EGG? For once a problem was solved for me when I heard family was coming over on Easter Sunday and it would be the perfect occasion to use it.

    What to cook? Something simple. Something easy. Something that will focus solely on the egg. Frittata!

    The day arrived and after everyone ooh-ed and aah-ed, and fondled my heavy egg, work started.

    *clunk*

    *thwack*

    *bash*

    The shell was thick and after numerous hard thumps with a knife it finally giving way. Dust was inevitable and we constantly had to fish out tiny pieces of shell as the egg slowly poured into a big bowl. A thick, luxurious, golden yolk came out last and what a sight it was. Also amazing was the membrane which was surprisingly strong and felt like thick pliable paper.

    The frittata mixture ended up in a roasting tray (as seen in the picture) and two round 20cm (8 inch) cake tins. After seven adults and two children have feasted about half was left.

    Taste-wise, it’s not much different from a hen egg. The white curdled in a strange way but what was most noticeable was the denseness of the egg, much more so than a chicken’s whose texture now seems bubbly to me.

    An adventure it was for me indeed. Another thing I can tick off my bucket list!

    Have you ever cooked with an ostrich egg? If you haven’t, are you tempted?

    Print
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    Bacon, Cheese & Potato Ostrich Egg Frittata


    ★★★★★

    5 from 1 reviews

    • Author: Michelle Minnaar
    • Total Time: 1 hours 15 minutes
    • Yield: 20 servings 1x
    Print Recipe
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    Description

    Live life dangerously. Cook an ostrich egg!


    Ingredients

    Scale
    • 18 back bacon rashers
    • 1.5kg (3.3 lbs) potatoes, peeled
    • 1 ostrich egg
    • 200g (½ lb) cheddar cheese, grated
    • 3 bunches spring onions, sliced

    Instructions

    1. Preheat the oven to 180°C (fan 160°C/355°F/gas 4).
    2. Grill the bacon until cooked. Wait until cooled then cut with scissors into strips and set aside.
    3. Meanwhile cut the potatoes into 2.5cm (1 inch) cubes. Boil in salted water until just tender, then drain and set aside.
    4. Crack the egg in a large bowl and whisk. Stir in the bacon, potatoes and cheese.
    5. Divide the mixture into 3 baking dishes then sprinkle the onions over them.
    6. Place the dishes in the oven and cook for 30-45 minutes or until set.

    Notes

    • Serve with a crispy salad and some mayonnaise.
    • There is room for play in this recipe. Add and remove ingredients (e.g. peppers, mushroom, different cheeses) to your liking because it’s very hard to go wrong!
    • Prep Time: 30 minutes
    • Cook Time: 45 minutes
    • Category: Breakfast
    • Method: Baked
    • Cuisine: Italian

    Nutrition

    • Serving Size: 182.5
    • Calories: 249
    • Sugar: 1.4 g
    • Sodium: 153 mg
    • Fat: 13.6 g
    • Saturated Fat: 4 g
    • Carbohydrates: 14.8 g
    • Fiber: 2 g
    • Protein: 16.3 g
    • Cholesterol: 264 mg

    Did you make this recipe?

    Tag @greedygourmet on Instagram and hashtag it #greedygourmet

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    Reader Interactions

    Comments

    1. Sarah, Maison Cupcake

      June 27, 2011 at 2:13 pm

      Blimey! Are they actually selling these in Morrisons now? I had no idea they were THAT big. Ted would be very excited by them I think!!

      Reply
    2. The Duo Dishes

      June 27, 2011 at 3:37 pm

      Wow. Those things are HUGE! We all know and ostrich’s egg is big, but when you see it next to a chicken’s egg, it’s a crazy reminder. Great idea for a way to use it all up in one recipe!

      Reply
    3. Helen @ Fuss Free Flavours

      June 27, 2011 at 8:16 pm

      That is very very very cool. I am increasingly liking Morrisons.

      Reply
    4. Katie @ Healthnut Foodie

      June 28, 2011 at 4:24 am

      Wow! I am LOL over the fact that one ostrich egg can make 3+ frittatas!!! I just found your blog through Tastespotting and I love the fact that your frittata is completely baked — no pan inversion required!!! Any thoughts on how many fresh chicken eggs would be needed as a substitute? I would love to try your recipe, but I have never seen an ostrich running around here in Kansas. 🙂 Thanks so much and LOVE your story! -Katie

      Reply
    5. Rosa

      June 28, 2011 at 8:51 am

      I’d love to try ostrich eggs! That frittata is splendid. A real beauty. So appetizing…

      Cheers,

      Rosa

      Reply
    6. Jeanne @ CookSister!

      June 28, 2011 at 7:00 pm

      LOL! I have indeed cooked with an ostrich egg – we were on holiday in Oudtshoorn a few years ago (the centre of the South African ostich farming industry) and made scrambled egg for breakfast for about 15 people with one egg! The flavour is pretty similar to a hen’s egg, but it definitely seemed heavier/richer/creamier. And OMG that shell is a pain to pierce! Love the frittata 🙂

      Reply
    7. Marisa

      July 15, 2011 at 10:37 am

      Brilliant use for that large egg! Sure beats having to crack open umpteen hen’s eggs to achieve the same egg quantity. Now, to find an ostrich egg – surely it shouldn’t be too hard to find in the Western Cape?

      Reply
    8. marla

      August 21, 2011 at 4:12 pm

      I have never had an ostrich egg but clearly need to. Looks wonderful!

      Reply
    9. plasterer bristol

      August 11, 2015 at 7:17 pm

      This sounds lovely. Going to give this a go. thanks for sharing this recipe.

      Simon

      Reply
    10. Renil M. George

      September 09, 2017 at 10:21 pm

      Excellent combination of bacon, cheese & potato ostrich egg frittata!

      ★★★★★

      Reply
    11. Gerry Styles

      April 16, 2021 at 9:51 am

      Going to make this today, we had two Ostrich Eggs from our local butcher, I made scrambled eggs with one of them

      Reply

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