Omelette made from an ostrich egg with sheep brynza cheese, mushrooms, and freeze-dried pepper

Ingredients (10 servings)

  • 1 ostrich egg (can be replaced with 20 free-range chicken eggs)
  • 200 g sheep brynza cheese
  • 400 g portobello mushrooms, morels (Czech morel)
  • 100 g baby spinach
  • 200 g radishes
  • 50 ml sunflower oil
  • green lyophilized Kampot pepper
  • fleur de sel

Instructions

1. Take a larger paella-type pan and place it on a heated grill. Add sunflower oil to the pan and let it heat up.

2. Cut the mushrooms into smaller pieces. Put them into the pan and sauté.

3. Break the ostrich egg with a hammer or a cordless drill. Pour the egg over the sautéed mushrooms and stir.

4. When the egg is almost cooked, crumble the sheep brynza cheese on top, sprinkle with sliced radishes, and garnish with baby spinach leaves.

5. Add salt and season with green lyophilized pepper.

6. Remove the pan from the grill and cut into portions.

 

Enjoy your meal!

Author: Matteo De Carli

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