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–+ servings
Ground Lamb and Vegetable Frittata

Savory Ground Lamb and Vegetable Frittata for Every Meal

A delectable Ground Lamb and Vegetable Frittata that's perfect for breakfast, brunch, or light dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 1 pound Ground American Lamb Substitute with ground beef or turkey if desired.
  • 1 cup Asparagus Substitute with spinach or bell peppers.
  • 2 tablespoons Olive Oil Avocado oil or melted butter work as alternatives.
  • 1 medium Chopped Yellow Onion Shallots or green onions can be used instead.
  • 8 ounces Sliced Baby Bella Mushrooms Substitute with cremini or button mushrooms.
  • 1 clove Garlic Clove, Minced Powdered garlic can be used as a substitute.
  • 6 large Large Eggs Flax eggs can be used for a non-egg option.
  • ½ cup Half-and-Half Replace with milk or a non-dairy alternative.
  • 4 ounces Crumbled Goat Cheese Feta cheese is a suitable swap; use nutritional yeast for vegan option.
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven-proof skillet
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and prepare a baking sheet with non-stick spray.
  2. Arrange asparagus on the baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Roast for about 12 minutes, until golden and tender. Cool slightly, and cut into thirds.
  3. In an oven-proof skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add ground lamb, season with salt and pepper, and cook for around 5 minutes until browned.
  4. Add chopped onion, sliced mushrooms, and minced garlic to the skillet. Season with additional salt and pepper, and sauté for about 4-5 minutes until vegetables are softened.
  5. Gently stir in roasted asparagus pieces and evenly distribute.
  6. In a medium bowl, whisk eggs and half-and-half until smooth. Pour over the lamb and vegetable mixture in the skillet and let it cook undisturbed for about 1 minute.
  7. Sprinkle crumbled goat cheese over the top, then carefully transfer the skillet to the oven. Bake for 10-12 minutes, or until eggs are set and top is golden brown.
  8. Remove from oven, cool slightly, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 6gProtein: 22gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 400mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

This frittata is perfect for meal prep and can be stored in the refrigerator for up to 3 days. It can be frozen for up to 2 months.

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