Ludwig prefers frittatas to quiches, maybe because quiche was practically all people talked about in the 80’s. Just for that, he never made quiche until the popular furor was dead and gone. He tends to be a contrarian. Check that, he is always contrary.
Lamb is Maestro’s favorite protein. He also loves berries and thinks they go well together. I dare not ever contradict him, but in this case, I whole-heartedly agree with him.
Equipment and Supplies
- 10-inch skillet cast iron
- cake lifter
- 2 tablespoons olive oil
- 1 pound lamb, ground or lamb leftovers, shredded
- ½ teaspoon sea salt
- ¼ teaspoon white pepper, ground
- 2 teaspoons fresh sage, chopped or 1/2 teaspoon dried sage
- 1 teaspoon garlic powder
- 1 cup cherry tomatoes, , halved
- 1 cup zucchini, diced
- 1 leek, sliced
- 8 eggs
- ½ cup whole milk
- ½ cup blackberry yogurt
- Preheat oven to 350.
- Brown lamb in olive oil until tender in a 10-inch, oven-safe sauté pan and season with salt, pepper, garlic, and sage.2 tablespoons olive oil, 1 pound lamb, ½ teaspoon sea salt, ¼ teaspoon white pepper, 2 teaspoons fresh sage, 1 teaspoon garlic powder
- Add tomatoes, leek and zucchini and sauté 2 additional minutes. Drain if necessary.2 teaspoons fresh sage, 1 cup cherry tomatoes, 1 cup zucchini, 1 leek, 2 tablespoons olive oil
- Break eggs into a mixing bowl, add milk and beat just until combined.8 eggs, ½ cup whole milk
- Pour egg mixture into saute pan and cook over medium heat until egg pulls away from the edges, about 5 minutes.
- Put pan in oven and bake until set, 15-18 minutes.
- Slice frittata into sixths and top each with a dollop of yogurt.½ cup blackberry yogurt