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?
I think it’s best to make this in a cast iron skillet because you can safely use cast iron in the oven, even at a high heat, but any oven-safe skillet will do. The fat from the ground lamb should be enough to keep it from sticking. This always comes out perfectly from my cast iron pan – no sticking at all!
This is a great breakfast for little ones, too. Avery usually eats one slice and Kevin and I each eat two slices. I just cut his up into small pieces and he goes to town. Eggs are his favorite!
Peppery Lamb and Leek Frittata
Time: 30 minutes
1/2 lb ground lamb
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
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.