Easter Omelette

Ingredients:

1 stock cube
olive oil
1 garlic clove, chopped into two pieces (to be removed later)
about 300g of lamb (no bones) chopped into fairly small pieces and with all fat removed.
(Beef or veal can be used in place of the lamb, but traditionally it’s lamb for this recipe.)
salt
a selection of in-season vegetables, such as artichoke, fennel, asparagus and spinach
8 medium eggs
100g of Italian hard cheese
a small handful of parsley

Place a stock cube in 1 litre of boiling water and, in a separate frying pan, add a little oil, the garlic and then the meat.
Brown the meat before covering with the prepared stock (just enough to ensure the meat is covered – you don’t need to fill the pan). Cook the meat over a low flame for around half an hour, adding more stock when necessary. Add a little salt, and occasionally taste to see if more is needed.
Meanwhile, rinse and then cook the vegetables in a large pan of boiling water. Depending on which vegetables you have chosen, you may need to start cooking some before you add others. The vegetables need to be cooked about halfway through, then drained well and chopped into small pieces (I used a pair of scissors for this).
Break the eggs into a separate bowl, add around 100g of grated cheese, a little salt and a small handful of parsley. Lightly whisk together, then add the vegetables and the meat (make sure you drain the liquid first) and mix together well.
Place the mixture in a round baking tin or a frying pan, and cook over a low heat on the hob for around 15 minutes, until the mixture has solidified a little. Then transfer to a hot oven (180°C/Gas Mark 4) for about 30 minutes until cooked through. You may want to turn on the grill for the final 5 minutes to get a nice golden brown colour on top. This frittata tastes delicious either hot or cold!