Photo by Heidi Harris
Frittata is a wonderful egg dish to prepare for a brunch or dinner gathering. Lamb and potatoes give a satisfying heft to Joseph Marini’s Lamb Frittata that is cooked right in its skillet.
Tip: This recipe could be modified to make miniature frittatas that you can serve as an hors d’oeuvre at a cocktail party. Just layer the ingredients in non-stick, miniature muffin tins and reduce the baking time.
Serves 6–8
Ingredients
- 1 pound ground lamb
- 1 large onion, small dice
- 5 cloves garlic, minced
- 1 cup heavy cream
- 14 large eggs, room temperature
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme
- 1 tablespoon fresh oregano, minced
- ⅛ teaspoon grated nutmeg
- ½ cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons za’atar spice
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 12 ounces nibble-style honey gold potatoes
- 2 cups croutons
Directions
1 | Preheat oven to 350 degrees.
2 | Cut the small potatoes in half and boil in well-salted water until they reach a firm al dente. Drain and set aside to cool.
3 | In a 12″ cast-iron skillet, brown the ground lamb in one tablespoon of olive oil. Remove the meat and set it aside. In the same skillet, sauté the onions and garlic until translucent. Add to the reserved meat and allow it to cool completely.
4 | In a large mixing bowl, whisk the eggs, heavy cream, Dijon, nutmeg, thyme, oregano, kosher salt, and pepper until well combined.
5 | Pour out any excess fat in the skillet and layer in the potatoes and the lamb-and-onion mixture. Top with the feta cheese and croutons.
6 | Set the skillet on the stove over medium heat and immediately pour in the egg mixture, taking care not to disturb the layered ingredients in the skillet. Sprinkle the top with parmesan and za’atar.
7 | Let the skillet remain on the stove for 4–5 minutes or until the egg mixture starts to bubble along the side.
8 | Carefully transfer the skillet to the oven and bake for 20 minutes. Turn the oven down to 325 degrees and continue to bake until the frittata is nice and puffed and golden brown on top. The center of the frittata should feel firm when tapped on.
9 | Let it set out of the oven for about 10 minutes before cutting into it.
See more of Joseph’s potluck recipe recommendations and tips for perfect potluck etiquette.
By Joseph Marini
Photography by Heidi Harris
Excerpted from Mastering the Art of Entertaining (SparkPress, 2023).
“I’m often asked why I love entertaining so much. It took me a long time to understand the answer to this. Fitting in, even sometimes within a family, can be difficult. By entertaining, I was allowing myself to be vulnerable enough to be seen for who I was. It allowed me to create a group of family and friends that would truly see and appreciate my authenticity. I now realize the rewards of living intentionally and opening up m home (and heart) to bring people together over food.”
Buy the book and enjoy more recipes and entertaining tips!
