Erica's Choice

In celebration of Halloween I’d like to share a recipe that I tried recently and which turned out to be amazing! One ostrich egg, which I know is periodically available in the US at Wholefoods store, is equivalent to 24 regular eggs so it can seriously feed an army! Ostrich egg tastes remarkably similar to regular egg, so if you can’t find the real deal in time, just use regular eggs as an alternative in this recipe.

Step 1: Gather the ingredients!

1 Ostrich Egg (or 2 dozen regular medium eggs)

8-10 strips of turkey bacon (just for the kicks to keep with the ‘wild bird’ theme)

A variety of veggies (I included one large onion, large green pepper, 7-8 mushrooms)

3/4 cup of milk

salt & pepper to taste

Italian herb mix (I used Ducros Herbes de Provence)

1 large (or 2 medium) tomato(s)

2 avocados

3 – 4 table spoons of pesto

1 cup of freshly grated cheddar cheese

Frontera Double Roasted Tomato Salsa

1 table spoon of olive oil

Step 2: Open the ostrich egg!

The easiest way is to use a drill. Don’t laugh, I’m serious! An ostrich egg is so strong that a man can stand on one without breaking it so a drill serves as an easy way to get the egg out without having to break the shell. Drill a hole on both the top and bottom of the egg. Be patient, it takes a while! Once you’ve drilled both holes then blow the egg out into a bowl. By doing it this way the egg shell stays intact and it makes a valuable souvenir, so keep it!

Step 3: Cooking Time!

Turn the oven on 350 degrees

In a bowl combine the egg & milk and whisk lightly. Add salt & pepper to taste and approximately 1.5 teaspoons of Herb de Provence.

Heat the oil in an oven proof frying pan on medium heat and add the turkey bacon. Stir until the bacon is starting to brown, then remove from the pan and place in a bowl to the side. Don’t clean the pan.

Add the veggies to the remainder oil mix in the pan (starting with harder veggies such as onion and add remainder veggies onion starts browning). If needed add additional oil to prevent burning.

Once veggies are grilled but still crisp add the egg mixture and turkey bacon back to the pan. Lightly spread the egg mixture evenly over the stir fry veggies and turn the pan to medium heat. Don’t stir again.

Wait until the egg mixture starts to peel from the sides of the pan. (5-10 minutes). Once this occurs it is a sign that the egg is starting to cook through. Once the center of the mixture is almost cooked through take the pan off the heat, sprinkle a generous amount of cheese over the egg and place the pan in the oven for approximately 10 minutes or until the cheese has melted.

In the meantime cut the avocado, lightly sprinkle it with lemon juice (to prevent it from turning brown) and cut the tomato.

Once the cheese has melted on the egg remove the pan from the oven and cut the frittata the way one would cut a pie.  Serve each slice of pie with a side of tomato,  avocado, Frontera salsa and place a dollop of the pesto on the pie before serving to guests. The pesto adds a wonderful flavor so be generous!

Step 4: Serve with Mimosas, freshly cut fruit, roasted potato’s and enjoy!!!