Potato And Lamb Casserole Frittata

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- My Notes -

  • 2 tablespoon Oil - garlic infused
  • 1 pound Ground Lamb
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Basil
  • 1 pound Sweet Potato - shredded
  • 2 cup Spinach - roughly chopped
  • 8 Eggs
  • 0.5 cup Coconut Milk
  • 1 teaspoon Sea Salt
  • 0.5 teaspoon Black Pepper
  • In an oven proof medium sized skillet, heat over medium heat, add the garlic infused oil and sauté the ground lamb until cooked through. Add the dried oregano and basil and sauté for one more minute and set aside.
  • In the same pan, add the sweet potatoes and sauté until tender and ever so slightly caramelized (browned). Add the spinach to wilt, 1 minute. Add the lamb back to the skillet.
  • In a medium sized bowl, whisk the eggs, salt and pepper and coconut milk together and pour into the skillet.
  • Push the eggs around a little, until they start to set at the bottom of the pan. Turn the heat to low and cook for 12 minutes, until set (except for the very top).
  • Transfer to the oven and broil on low, until the top is firm and slightly golden. This will only take a few minutes, so watch this carefully.
  • Garnish with parsley.
We recommend Native Forest canned coconut milk, no thickeners or sweeteners.


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