Fridge Friend Recipes
Lamb Shank and Cottage Cheese Frittata recipe
A rich, savoury frittata made with tender lamb shank, creamy cottage cheese and mature Cheddar. It is hearty enough for a brunch or light supper, with a gently set centre and golden top.
90 min · Medium · British Jump to method
Ingredients
- 2 Lamb Shanks
- 6 Eggs
- 200g Cottage Cheese
- 75g Cheddar Cheese
- 20g Margarine
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 540 kcal |
| Protein | 48 g |
| Carbohydrates | 2 g |
| Fat | 37 g |
| Saturated fat | 16 g |
| Fibre | 0 g |
| Sugar | 1 g |
| Sodium | 780 mg |
Why this works
A very high-protein, energy-dense savoury dish with relatively low carbohydrate, but it is also high in saturated fat and sodium.
High-quality protein. Lamb, eggs and cottage cheese provide a large amount of complete protein, supporting muscle repair and fullness.
Calcium and B12. Cottage cheese and cheddar contribute calcium, while lamb and eggs add vitamin B12 and other B vitamins.
Higher saturated fat and salt. Cheddar, lamb shanks, margarine and added salt push saturated fat and sodium up, which may be less suitable for frequent meals.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4). If your lamb shanks are already cooked, strip the meat from the bone and shred it into bite-sized pieces.
Keep the oven fully up to temperature before the pan goes in so the frittata sets evenly rather than baking sluggishly. If the lamb is cold from the fridge, let it lose the chill first so it reheats without drying out.
- Gently heat a large ovenproof frying pan and melt the margarine. Add the shredded lamb and warm it through for a minute or two.
Use a gentle heat: the margarine should foam lightly but not brown, otherwise it will give the lamb a bitter edge. Stir the meat just enough to warm it through so the fibres stay tender and separate.
- In a large bowl, whisk the eggs with the cottage cheese, a little salt and black pepper until combined.
Whisk only until the eggs and cottage cheese are evenly distributed; overworking can make the mixture a little tough once baked. A few curds of cottage cheese should remain visible for a better, lighter texture.
- Stir most of the Cheddar cheese into the egg mixture, then pour it over the lamb in the pan.
Make sure the lamb is spread in an even layer before adding the egg mixture, so every slice has meat in it. Hold back a small handful of Cheddar for the top if you want a more golden finish.
- Cook over a low heat for 3-4 minutes until the edges begin to set, then transfer the pan to the oven.
Keep the hob on low enough that the mixture barely shimmers at the edges, not sizzles aggressively, or the base may catch before the centre sets. Lift the pan slightly and tilt it if you need to check that the underside is not browning too quickly.
- Bake for 12-15 minutes, or until the frittata is just set in the middle and lightly golden on top.
The centre should still have a slight wobble when you remove it; if it looks completely firm in the oven, it may turn dry by the time you slice it. For a deeper colour, give it the last minute under a hot grill, watching closely so the cheese does not scorch.
- Leave to rest for a few minutes, then slice and serve warm.
Rest it long enough for the steam to settle, otherwise the slices can collapse and release liquid onto the plate. Use a sharp knife and a fish slice or spatula to keep the wedges neat when serving warm.
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