MOROCCAN LAMB FRITTATA

We were fortunate to taste this recipe with Rich and Karl from the RX Cooking School for one of our Primal Junction RESET events.

This frittata is easy, fast and suitable for breakfast, lunch and dinner. High in protein and good quality fats, it will keep you full and can be altered to suit your taste preferences and what you have available at home.

Ingredients

(serves 6)

  • 1 tbsp. coconut oil or ghee
  • 1 medium onion, finely diced (about 1 cup)
  • 700 g mince lamb
  • 1 tbsp. Moroccan spice mix
  • 1/2 tsp. plus 1/2 tsp. salt
  • 1/2 tsp. plus 1/2 tsp. ground black pepper
  • 1/2 tsp. ground turmeric
  • 2 cloves garlic, diced or minced
  • 6 large eggs
  • 1 cup chopped lettuce or salad mix
  • 4 spring onions sliced
  • 1 cup chopped parsley leaves
  • 1 cup chopped coriander leaves

 

  1. Heat the coconut oil in a fry pan, about 2 minutes on medium. Add the onions until crisp tender and succulent, about 5 minutes. Add the lamb, spice mix, 1/2 tsp. salt, 1/2 tsp. pepper, turmeric, and garlic. Cook the meat, breaking up chunks with a wooden spoon, until it's brown, then set the pan aside until it's cool to touch.
  2. Crack eggs into a jar with lid, protein shaker or bowl and whisk or shake to mix well.  Place the eggs in a mixing bowl. Into the eggs, mix in the lettuce, remaining salt and pepper, spring onions, parsley and coriander.
  3. Return the fry pan containing the lamb mix to the heat, medium to high. When hot, pour in the egg mixture. Use a wooden spoon to stir, gently scraping the bottom for about 1 minute. Place the lid on the fry pan and leave to cook at a medium heat for about 10 minutes. Check after 10 minutes to see if it has cooked through.
  4. Remove from the pan. Let cool slightly to set. Serve with green salad, capsicum, cauliflower rice or on its own.

Tip: This recipe can be altered to suit a range of flavours. Try it with pork mince and fish sauce, lime juice and chili or chicken mince and Five Spice!