Lamb and Pepper Frittata

Ingredients

• 2 tablespoons olive oil, divided
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound boneless lamb shoulder, cut into 1/2-inch pieces
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 8 large eggs
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. 1Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat, then add the lamb and cook until browned, about 5 minutes.
2. 2Add the remaining 1 tablespoon of olive oil, then add the diced onion and cook until softened and translucent, about 5 minutes.
3. 3Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. 4Add the diced red and yellow bell peppers and cook until they start to soften, about 3-4 minutes.
5. 5In a large bowl, whisk together the eggs, dried oregano, salt, and pepper, then pour the egg mixture over the lamb and pepper mixture in the skillet.
6. 6Transfer the skillet to a preheated oven and bake at 375°F for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.
7. 7Remove the skillet from the oven and let it cool for a few minutes before slicing and serving.
8. 8Let the frittata rest for 10 minutes before slicing to allow the eggs to set completely.

Nutrition per serving