Ostrich Egg Frittata with Sausage and Kale

One perk of living in Hamilton Zoo is easy access to ostrich eggs – which the Zoo do sell with proceeds going towards their Conservation Fund. 
As Hamilton Zoo only has female ostriches, the eggs are not fertile.  Along with being used in recipes such as this, the eggs are used by artists.

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Ostrich Egg Frittata with Sausage and Kale

Course: Breakfast, Brunch

Keyword: Eggs, Frittata

Servings: 8

Ingredients

• 1 each ostrich egg
• 3 cups chopped kale
• 5 links sausage
• 1 each brown or white onion
• 1/4 each red cabbage
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 150 grams crumbled feta
• fresh dill – optional garnish

Instructions

1. You will need to have blown your ostrich egg first.
2. To do this, drill a hole in both ends of the egg. Using a skewer, insert into the egg to stir the inside to break the yolk before blowing. Blow into a bowl. Expect between 16-22 chicken eggs worth.
3. Pre-heat oven to 180 degrees and heat a medium skillet over medium-high heat.
4. Dice the onion.
5. Heat olive oil in a medium skillet over medium-high heat and add onion and sausage along with a little salt and pepper to taste. Brown the sausage and then add the kale until the kale wilts but still stays bright green.
6. In a medium bowl, whisk together the ostrich egg, salt and pepper.
7. Grab a large baking dish (large, as you can see, there’s a lot of egg). Add the sausage, onion and kale mixture and spread evenly.
8. Pour mixture on top of the sausage and kale in the baking dish.
9. Lay the cabbage on top of the egg mixture.
10. Sprinkle feta cheese on top then bake in the oven until egg is cooked through and fully set, about 25-30 minutes.
11. Garnish with chopped dill and serve immediately or let cool and keep in the refrigerator in an air-tight container for up to 5 days.

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