I love a good frittata but often struggle when it comes to making a meal with it…
I know that sounds silly but for me it’s either something you have as a breakfast dish (like an omelette) or with something else to keep it company. I mean it’s a bit like quiche – a slice is lovely as part of a picnic but it just doesn’t seem right plating it on its own. On top of which a frittata doesn’t even bring a crust to the party!
As a result I’ve often fallen into the trap of serving them with so many other components that the frittata feels like the side dish, rather than the main part of the meal. Clearly I needed to up my game by making it stand out in its own right.
I started searching for inspiration and chanced upon a couple of recipes that brought the flavours of the Eastern Mediterranean into the mix and, wanting to find an excuse to serve lamb to my somewhat indifferent other half, this is the result.
Lamb and Feta Frittata
- 1 clove Garlic, crushed
- 2 tsp Za'atar
- 2 tbsp Olive Oil
- 1 Lemon, zested and juiced
- 300 g Lamb Steak, chopped into small (½cm) chunks
- 6 large Eggs
- 40 g Natural Yoghurt
- 2 Spring Onions, sliced
- 100 g Baby Spinach, washed and shredded
- Handful Fresh Coriander, stems removed
- Handful Fresh Basil, torn
- 100 g Feta Cheese (or lower fat "Greek-style Salad Cheese")
Optional for Garnish
- Natural Yoghurt
- Additional Coriander Leaves
- Additional Basil Leaves
Preheat oven to 180°C
Put the garlic, za'atar, half of the oil, lemon zest and 1 tsp lemon juice and a pinch of salt into a bowl, add the lamb and mix well ensuring that the lamb is well coated with the spices. Put to one side.
Whisk the eggs and yogurt together and season with salt and black pepper. Add in the spring onions, spinach, coriander, basil and feta.
Heat the remaining olive oil in a good sized skillet over a medium high heat. Add the lamb mixture in small amounts across the pan (a pinch at a time will suffice) and allow to brown, before stirring to ensure it's cooked through and browned all over. Make sure that it stays spread out and doesn't clump.
When it's cooked pour over the egg mixture, tilting the pan to ensure it's well spread out and runs to the edges.
Once the edges are just about set transfer the pan to the oven and cook for a further 10-15 minutes until the frittata is cooked through but not overdone. You'll need to be the judge here as this will vary from oven to oven.
Garnish with dollops of the extra yogurt and a light scattering of herbs, before serving with a green salad and some crusty bread.