Lamb And Rice Leftovers Fritatta

Tweet

Pin It

Remember this lamb? Having saved some in the freezer for winter cooking, we roasted a small piece of this several nights ago (which was as succulent as the kabobs were last summer) - remember last summer? - sigh, then, when later in the week we were faced with one of those nights where making a full-on dinner just didn't fit in with life, the leftover lamb got cubed up and tossed in a skillet with some leftover rice and turned into a fritatta frittata.

I love to make fritattas frittata. Better known in our house as Cassidy Lane Pizza, a name adopted from those made by my dear friend Erika who taught me how to do it, they are a quick and easy way to use up leftovers. As long as you have some great eggs, a bit of (optional) cheese if you wish, you're good to go.

Lamb and Rice Leftovers Fritatta Frittata
Christine's original recipe with inspiration from Erika, always
Ingredients:
8 large organic eggs
1/2 cup vegetable stock
1/4 cup low-fat milk
olive oil spray for the pan
2/3 cup cooked rice (see Cook's Notes)
1 cup (or more) leftover roasted lamb, cut into cubes about 3/4-inch square, or smaller if you desire
kosher salt
freshly ground black pepper
paprika de la vera (Spanish smoked paprika)

Preparation:

Crack the eggs into a large bowl, add the stock and milk and whisk well.

Spray a heavy skillet with olive oil spray and heat on medium-high.

Add the lamb and the rice and stir until hot.

Turn the heat down to medium, pour in the egg mixture and allow to cook 2-3 minutes.

Using a spatula, lift a portion of cooked eggs at the edge of the skillet and tilt the pan slightly to allow the runny uncooked egg mixture to flow into the space you created.

Continue around the pan, lifting, tiling, cooking, lifting, tilting and cooking until there is no more runny egg mixture except in the very middle of the skillet. Be sure to do this gently - adjusting the heat lower if necessary.

Sprinkle the smoked paprika over the top of your fritatta frittata and place in a 350-degree oven for 10 minutes or until the middle is just set.

Remove the skillet from the oven and allow it to cool for just a few minutes to make cutting it easier.

Cut a slice and serve it with a green salad for dinner. Cut a slice the next morning and eat it out of hand as you dash off to work.

Cook's Notes:

Our eggs come from "down the road" (about 15 miles) courtesy of Tule Fog Farm. The home of pasture ranged, hormone and anti-biotic free, very happy chicks.

I love the brown rice medley from both Indian Harvest and Trader Joe's and use it almost exclusively.

2-17-08: During my downtime this past week (damn nasty flu!), it was gently and lovingly pointed out to me by my friend Simona that I had spelled frittata incorrectly - first you have 2 t's then 1 t, not the other way around. :)

Copyright © 2005-2008, Christine Cooks. All rights reserved