Ingredients:

  • 1 tbsp Olive Oil
  • 300g Uncooked Minced Lamb (80/20 blend recommended)
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Dried Rosemary
  • ½ tsp Dried Thyme
  • ¼ tsp Salt
  • ⅛ tsp Freshly Ground Black Pepper
  • 100g Fresh Spinach, roughly chopped
  • 60g Sharp Cheddar Cheese, grated
  • 8 Large Eggs
  • 120 ml Whole Milk or Half-and-Half
  • ¼ tsp Salt (for custard)
  • ⅛ tsp Black Pepper (for custard)

Instructions:

  1. Preheat oven to 375°F (190°C). Whisk the eggs, milk, salt, and pepper vigorously in a mixing bowl until light and slightly frothy; set aside.
  2. Heat oil in a 10-inch oven-safe skillet over medium-high heat. Add the minced lamb, breaking it up with a spoon, and cook until fully browned (about 6–8 minutes). Drain off any excess fat.
  3. Reduce heat to medium. Add the onion, carrots, and celery to the pan with the lamb. Cook gently, stirring occasionally, until the vegetables begin to soften (about 5 minutes).
  4. Stir in the minced garlic, dried rosemary, and thyme. Cook for 1 minute until fragrant. Remove the pan from the heat briefly.
  5. Stir the chopped spinach into the meat and vegetable mixture until it wilts down. Sprinkle half of the grated cheddar evenly over the mixture in the pan.
  6. Give the egg mixture one final whisk, then slowly pour it evenly over the meat and vegetables in the skillet. Gently nudge any large pieces of filling so they are submerged.
  7. Return the skillet to medium-low heat. Cook undisturbed for 4–6 minutes until the edges of the frittata begin to set.
  8. Sprinkle the remaining cheddar evenly over the top. Carefully transfer the skillet to the preheated oven.
  9. Bake for 18–22 minutes, or until the centre is puffed, the top is golden brown, and a skewer inserted near the centre comes out clean.
  10. Let the frittata cool in the pan for 5–10 minutes before slicing and serving. This helps it set up properly.