clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Bacon, Cheese & Potato Ostrich Egg Frittata

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 20 servings 1x


Live life dangerously. Cook an ostrich egg!



  • 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


  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.


  • 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!
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Italian


  • 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