Peppery Lamb and Leek Frittata

It really couldn’t be easier to put this frittata together. Just brown your lamb in a large skillet, add your veggies, pour in the eggs and pop it in the oven until the eggs are cooked through. Easy, right?

Lamb, roasted pepper and leek frittata-4
yield:4
servings:4
prep time:20 min
cook time:10 min
ready in:30 min
Ingredients
  • 1/2 lb ground lamb
  • 6 eggs
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup thinly sliced roasted red peppers
  • 1 leek, halved lengthwise and thinly sliced
Directions
  • Preheat oven to 425ºF. Heat a large oven-safe skillet over medium heat.
  • Add ground lamb to skillet and cook until fully browned, breaking up with a wooden spoon or spatula as it cooks.
  • While lamb is cooking, whisk eggs together with salt and pepper. Set aside.
  • Add roasted red peppers and leeks to pan and cook, stirring often, until leeks are soft and translucent, about 5 minutes.
  • Pour eggs into skillet, season with a bit more black pepper and stir with a fork to combine with lamb and vegetables. Transfer to oven and bake for 10-12 minutes, until eggs are cooked through and frittata is set on top. Let cool for 3-5 minutes and use a thin spatula to cut into 8 wedges.

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