- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 whole nutmeg, to grate
- 1 pinch crushed chillies
- 300 g leftover roast lamb, sliced
- 100 g bag baby leaf spinach
- 8 medium free range eggs
- 5 tbsp semi-skimmed milk
- 170 g mixed salad, to serve
Heat 1 tablespoon of the oil in a medium non-stick frying pan. Add the onion and cook for 5 minutes until softened. Add the garlic, a few gratings of fresh nutmeg, chilli and lamb, and cook for 1-2 minutes. Stir in the spinach and cook until wilted, then tip the contents of the pan into a bowl.
In a separate bowl, beat the eggs and milk together and season well with freshly ground black pepper. Preheat the grill to medium.
Wipe the pan clean with kitchen paper. Add the remaining oil and heat over a medium heat for a few seconds. Pour in the eggs and cook for 1-2 minutes, stirring occasionally, until it looks very lightly scrambled, but is still mainly liquid. Add the lamb mixture, stir, then cook for 4-5 minutes until the base of the frittata is set.
Transfer the pan to a preheated grill and cook for 3-4 minutes until set. Leave to stand for a few minutes before turning out and slicing. Serve with the salad.