MIRROR MIRROR ON THE WALL WHO MAKES THE BEST OSTRICH EGG OMELETTE OUT OF ALL?
A friend like Sylwia Wiesenberg is good to have. She is best known for her Tonique Fitness body work, but she is also gifted Chef. She essentially unites creative mind, brings people together by making healthy comfort food and letting all alliances work themselves out.
Once again she produced winner recipe simply using the best-of-this-season’s ingredients.
I fashioned myself as her assistant for a day proving to coincide my “gourmet phile” for this special treat. We whipped ostrich egg into a delicious omelet adding some sautéed ramps and seasonal fresh micro greens.
Ostrich egg is the equivalent of about 2 dozen chicken eggs. Its health benefits are greater than some of those found in chicken eggs. It weighs between 3-6lb. They are significantly lower in cholesterol than chicken eggs and have larger amounts of polyunsaturated fatty acids. A single ostrich egg has 2,000 calories but you need to divide it by 24 (chicken egg equivalent) scoring total of 83 calories per serving, which is only six calories higher than a chicken egg.
We garnished it with ramps, micro greens, radish, fresh stone crab tossed with olive oil, and fleur de sel for even better flavor. (You can also use Himalayan pink salt)
Every element in this fresh, clean-tasting dish is rich in minerals, proteins, low cholesterol, and its much airier in taste then your ordinary chicken egg omelette.
Use 1 Ostrich egg, whisk it throughly. Melt 1 tbs of organic/natural cow grass fed butter on small heat mixed with olive oil. (I recently discovered ghee which gives a lot of flavor when you sauté your veggies and its Sooooooo delicious ) Add ramps and sauté them for few minutes tossing them throughly. They almost immediately shrink in size. Add whisked ostrich egg liquid and and mix all together. Cook for few minutes constantly flipping it.
Serve with your favorite greens, and veggies. Add smoked salt, and paper to complete this delicious dish.