• 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 whole nutmeg, to grate
  • ½ tsp crushed chillies
  • 300g leftover roast lamb, sliced
  • 100g baby leaf spinach
  • 8 medium free-range eggs
  • 5 tbsp semi-skimmed milk
  • 170g mixed salad, to serve


  1. 1

    Heat 1 tbsp 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, the 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.

  2. 2

    In a separate bowl, beat together the eggs and milk and season well. Preheat the grill to medium.

  3. 3

    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.

  4. 4

    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.

Nutritional Details

Each serving provides
  • Energy 1788kj 427kcal 21%
  • Fat 28.1g 40%
  • Saturates 8.8g 44%
  • Sugars 3.9g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

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