Ingredients:

  • 1 large ostrich egg (approximately 3.5 lbs or 1.6 kg)
  • 1 tablespoon unsalted butter (14 g)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup diced vegetables (bell peppers, onions, tomatoes) (150 g)
  • 1 cup shredded cheese (optional) (100 g)
  • Fresh herbs (e.g., chives, parsley), for garnish

Instructions:

  1. Carefully crack the ostrich egg using an egg opener or saw. Pour the contents into a large mixing bowl and whisk until well combined.
  2. Add salt and pepper to taste. Optionally, fold in diced vegetables and cheese.
  3. Heat the butter in a large frying pan or griddle over medium heat until melted and bubbly.
  4. Pour the egg mixture into the pan. Cook without stirring for about 15-20 minutes or until the edges start to set.
  5. Carefully fold the omelette in half with a spatula. Cook for an additional 5-10 minutes, until fully set and slightly golden.
  6. Slide the omelette onto a large serving platter. Garnish with fresh herbs and cut into wedges to serve.