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A Quick and Easy Italian Recipe for Your Easter Brunch
Ingredients (10)
- 1/4 cup olive oil
- 1 dozen large eggs (lightly beaten)
- 1/2 cup pecorino (grated)
- 3 tablespoons flat-leaf parsley (finely chopped)
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds boned leg of lamb (cut into 1-inch chunks)
- 1 medium onion (peeled and thinly sliced)
- 1 pound peeled plum tomatoes (fresh or canned, drained if using canned)
- 2 pounds thin asparagus (or wild asparagus or artichoke hearts)
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at The Spruce Eats