Lamb in Frittata
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- lamb loin
- virgin lard
- eggs
- salt and pepper
Instructions
- Cut a lamb loin into pieces and fry in virgin lard; season with salt and pepper at half-cooking.
- When the lamb is fully cooked, pour over 4-5 lightly seasoned beaten eggs and mix, letting the eggs set only lightly.