Lamb Omelet Recipe

(Agnello in frittata)

Cut in little pieces a loin of lamb, which is the part that lends itself

best for this dish, and fry in lard: a little quantity of lard is

sufficient, because the meat of the loins is rather fat. When half

cooked season with salt and pepper and when fully cooked pour over four

or five whole eggs slightly beaten also seasoned moderately with salt

and pepper. Mix, taking care that the eggs do not harden.