So, I make a frittata basically every week with whatever bits and drabs of leftovers, plus cheese and onions and possibly mushrooms if more oomph is needed.
This week's frittata was made with the leftover veg from basic lamb shanks braised over potatoes nad carrots and celery with lemon. The meat was long gone, but the meat-fattified-vegetables remained. I chunked them up, refried them in a little basic oil on top of the [copious] leftover lamb fat, and tumbled the mass into a frittata. [**I omitted the carrots, because those get so sweet so quick, I can't deal. I mean, the fat-encased potatoes and celery.]
People, I think lamb fat is secret for the best frittata ever. LambFat. It's what every egg needs.
I got no picture -- listen, the picture wouldn't've been any kind of inspiring in any case. But I just want to shout it from the mountaintops this MLK birthday: lamb-fattified-frittata, folks. It's what you need.
