Greek Style Frittata with Lamb Shawarma Crumbles and Fire Roasted Tomato Ketchup
The Joyous Kitchen
The Joyous Kitchen
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Ingredients

  • 6 medium vine ripe tomatoes, halved, de-spined and de-seeded
  • 1 Teasp Olive Oil
  • 1/2 Teasp. Smoked Paprika (the kind that's sweet, not spicy)
  • 1/4 Teasp. cayenne
  • 1 Teasp. honey
  • 1 1/2 Tblsp apple cider vinegar
  • 4 sprigs' worth of fresh greek oregano leaves, minced (after you've washed them, pass through gently pinched fingers to strip leaves)
  • 5 Large baby red potatoes, scrubbed and sliced about 1/8" thick with a mandoline
  • 8 Oz marinated artichoke hearts*, chopped coarsely
  • 8 Oz fresh baby spinach, washed
  • 2 Tblsp extra virgin olive oil
  • 2 Cloves garlic, minced or pressed
  • 1/4 lb ground organic lamb with a decent fat ratio
  • 4 cloves completely crushed
  • 1/4 Teasp cinnamon
  • 1/8 Teasp freshly ground nutmeg
  • 1/8 Teasp cayenne
  • 4 oz Feta cheese, crumbled (or more, to taste) - the best feta you can find
  • 1/2 Tblsp butter
  • 8 cage free, organic eggs
  • 1/4 cup organic, hormone free half n half
  • salt, to taste
  • black pepper, freshly ground, to taste

Instructions

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