Ground Lamb and Vegetable Frittata
September 9, 2025 • 0 comments
This elegant frittata features tender roasted asparagus, savory ground lamb, and sautéed mushrooms in a creamy egg custard. Topped with tangy goat cheese and baked until fluffy, it’s a hearty, sophisticated dish for any meal.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- 1/2 pound ground lamb
- 1/2 bunch asparagus, (trimmed)
- 2 tablespoons olive oil, (divided)
- Salt and pepper to taste
- 1/4 cup chopped yellow onion
- 1 cup baby Bella mushrooms, (sliced)
- 1 garlic clove, (minced)
- 8 large eggs
- 2 tablespoons half-n-half
- 3/4 cup crumbled goat cheese
Directions
- Preheat your oven to 400°F. Spray a small baking sheet with non-stick cooking spray.
- Place the asparagus on the baking sheet and drizzle tops with 1 tbsp olive oil, salt and pepper.
- Cook the asparagus for about 12 minutes or until golden.
- Remove from oven and cut stalks into thirds. Set aside.
- In a large oven-proof skillet preheat to medium-high heat add the ground lamb, salt, and pepper.
- Cook the lamb until no longer pink about five minutes. The USDA recommends ground lamb reach an internal temperature of 160°F.
- Add mushrooms, garlic, onion, salt, pepper, and remaining 1 tbsp olive oil.
- Cook until everything has softened - about 4-5 minutes.
- Stir in the asparagus thirds.
- In a medium bowl whisk together eggs and half-n-half.
- Pour the egg mixture into the skillet with the ground lamb and vegetables.
- Let it cook for about a minute and then sprinkle the crumbled goat cheese on top.
- Turn off the heat and put the skillet into the oven.
- Bake until the eggs are set about 10 to 12 minutes.
- Remove from oven and enjoy!
