Ground Lamb and Vegetable Frittata

Ground Lamb and Vegetable Frittata is a delicious and flavorful dish to make for breakfast, brunch, or dinner! 

Disclosure: This post is in partnership sponsored by the American Lamb Board. As always all opinions expressed are 100% my own. 

Spring is here! 

With it brings a whole new basket of flavors and some sporty weather. 

I realize this spring looks a little different than previous years. Our dining room table has turned into a work from home desk. Our living room has now become a make shift gym. Our recreation for outside sunshine as behind limited to our neighborhood, and well, fresh produce has been a little tricky to find. 

BUT! I will say the most consistent thing about this spring is the availability of American lamb. As you guys know I have worked hand-in-hand with the American Lamb Board over the past couple years and I believe whole heartily in this organization. Simply because they are the voice of over 80,000 family farmers across America that consistently provide us and our families with nutrient-rich, delicious lamb.

As a country that is extremely important especially as we head into very two important holidays: Easter and Passover. I know we won’t be having our big Easter egg hunts or large family gatherings around the table, but that doesn’t mean we can’t celebrate our health and good food. And speaking of good food, I have a delicious recipe to add to your spring menu using American ground lamb. 

This Ground Lamb and Vegetable Frittata is so easy to make and full flavorful. Simply saut√© ground lamb, add whisked eggs, and a sprinkle of vegetables, Bake until fluffy and golden. You could serve this for breakfast, brunch or dinner! 

If you need more inspiration or information on American lamb, make sure to sure to check out their website: www.americanlamb.com

Ground Lamb and Vegetable Frittata

Ingredients:

  • 1/2 lb ground American lamb
  • 1/2 bunch asparagus, trimmed
  • 2 tbsp olive oil, divided
  • 1/4 cup chopped yellow onion
  • 1 cup sliced baby bella mushrooms
  • 1 garlic clove, minced
  • 8 large eggs
  • 2 tbsp half-n-half
  • 3/4 cup crumbled goat cheese
  • salt and pepper to taste

Directions:

  1. Preheat you oven to 400 degrees. 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.
  2. In a large oven-proof skillet preheat to medium-high heat add the ground lamb, salt, and pepper. Cook the lamb until no long pink about five minutes. Next, add mushrooms, garlic, onion, salt, pepper, and remaining 1 tbsp olive oil. Cook until everything has softened about four to five minutes. Stir in the asparagus thirds.
  3. 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!
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