This is a simple Lamb and Spinach Frittata recipe to use up your leftovers and reduce food waste, and the Lamb Frittata is perfect for popping in your lunchbox for work.
A way to boost your savings is to use up leftovers, instead of buying things from the supermarket especially for your lunch box. And a great way to do this is using up meat from your Sunday roast dinner.
Lamb is a great treat for a roast dinner, and there is usually loads of leftovers in our home.
Instead of letting the food go to waste, we look to reuse leftover lamb in another recipe during the week.
We can really stretch it out and use part for something like a Lamb Rogan Josh for dinner one evening and use a little more for a lunch.
Lamb and Spinach Frittata
One great lunchtime meal we love to have is frittatas. They are a great way to use up foods that would either wise go to waste.
A frittata is also perfect if you’re eating lunch from your desk at work.
You can prepare everything from home a day or so beforehand, and then you don’t need to worry about needing a microwave at work and reheating it as it tastes just as delicious cold.
Frittatas are really easy to make so it won’t be a lot of stress.
Sometimes the last thing you want to do after a Sunday roast is start cooking again, but it won’t take long and will only need one pan and a bowl (so easy on the washing up too!)
If you’re looking for more tasty leftover lamb recipes be sure to take a look at Try Lamb for loads more ideas.
European Lamb contains seven different vitamins and minerals that help contribute to your health and wellbeing. As well as being able to use up leftovers and minimise food waste, it’s great to know that lamb is excellent for your bones, muscles and brain function too.
What is a frittata?
A frittata is a great way to use up any leftovers you’ve got sitting in the fridge, and it’s versatile.
It’s made using eggs and is like a super-duper omelette, but with added ingredients to boost the flavour. It turns it into a meal than more of a light breakfast.
The word frittata roughly translates from Italian to “fried”, and that’s exactly how you cook it.
All your ingredients go into a pan, and you lightly fry it, so it ends up a little like a crustless quiche.
Oh, and a frittata is delicious!
Lamb and Spinach Frittata recipe
Here’s how to make a delicious lamb and spinach frittata:
Fry the onions gently over a medium heat until the onions start to soften. This will take around 4 minutes.
Add the crushed garlic, paprika and leftover lamb to the pan and mix it all in. After around 2 minutes, all the ingredients are coated in the paprika powder and have a lovely red colour.
Beat the eggs and milk together. You’re welcome to add salt and pepper to season, we never do when we make a frittata with leftover lamb.
The lamb was already seasoned when cooked for the Sunday roast, so we find there’s no need to do it again.
Add the spinach to the pan. It may seem like A LOT, but the spinach wilts very soon and is less than half its size.
Once it’s wilted, add in the egg mixture and stir in.
Cook the frittata for around 2 – 3 minutes, pulling the edges of the egg in slightly to not let it stick. After the sides have set, transfer the pan to the oven and finish cooking.
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 clove of garlic, crushed
- ½ tsp paprika
- 300g leftover roast lamb, sliced
- 8 eggs
- 100ml milk
- 100g spinach
- Preheat the oven to 180 *C. Heat the oil in a non-stick frying pan, add the onion and cook for around 4 minutes, occasionally stirring, until the onion has softened.
- Add the garlic, paprika and leftover lamb, and cook for 2 minutes.
- In the meantime, beat the eggs and milk together in a bowl.
- Add the spinach to the pan and allow to wilt, then pour the egg mixture on top and stir in.
- Cook for 2 – 3 minutes, pulling in the edges occasionally to keep the egg from sticking.
- Transfer the pan to the top of the oven and cook for around 6 - 7 minutes, or until the lamb frittata is set.
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