A Quick and Easy Italian Recipe for Your Easter Brunch

Serves: 8 Save

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)


Learn how to make this recipe at The Spruce Eats

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