2 to 3 Tbsp. olive oil
1-1/2 quarts Sweet onions, thinly sliced
1 quart 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 Milk, 2%
2 tsp. Kosher salt
1 tsp. 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.