American Lamb & Caramelized Onion Frittata



Marinated American lamb chops with rosemary & garlic on a plate


  • 2 to 3 tablespoons olive oil
  • 2 pounds sweet onions, thinly sliced
  • 1-1/2 pounds American Lamb shoulder, braised, shredded
  • 3 cups red bliss potatoes, cooked, large dice
  • 1-1/2 cups roasted red peppers, diced
  • 24 large eggs, large, beaten
  • 3/4 cup 2% milk
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, ground
  • 1-1/2 cups Manchego, shredded or crumbled feta cheese
  • 1/3 cup fresh parsley and/or chives, chopped



In a heavy 12-inch nonstick or well-seasoned cast iron skillet, heat oil over medium heat; add onions and sauté 12 to13 minutes.  Stir in lamb, potatoes and peppers; heat through. 

In a bowl, whisk together eggs, milk, salt and pepper; mix well.  Stir in cheese, parsley and chives.  Pour egg-cheese mixture over lamb mixture; stir gently to mix.  Let mixture heat and form a firm bottom layer (3 to 4 minutes). 

Place skillet in the oven; cook frittata at 350°F until firm (about 30 minutes).  Remove from oven and let stand 5 minutes before turning frittata bottom side up onto a cutting board.  Let frittata stand 15 minutes before cutting.  Cut into squares or wedges and serve warm. 

For individual frittatas:  Place 2 tablespoons caramelized onions, 1/3 cup lamb, 1/4 cup potatoes and 2 tablespoons red pepper in a single serve skillet; heat skillet.  Pour over 2 eggs beaten with 1 tablespoon milk, 1 teaspoon parsley or chives, salt and pepper; sprinkle with 2 tablespoons cheese.  Bake at 350°F 12 to 14 minutes or until firm.  Frittata can be run under the broiler just before serving if desired.

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