Frittata with Lamb, Feta Cheese, Red Pepper and Peas

PREP: 20 mins COOK: 30 mins Add to My Favourites


Serves 4 to 8

  • 300g finely diced lamb (or leftover leg of lamb, chopped)
  • 1 red pepper
  • 200g frozen peas
  • 100g vermicelli noodles
  • 8 large eggs
  • 100ml crème fraîche
  • Salt and freshly ground black pepper
  • A few mint leaves
  • 100g feta cheese 
  • 50g grated parmesan or vintage Farmhouse cheddar
  • 2 tablesp. olive oil


Step 1

Pre-heat the oven to Gas Mark 4, 180°C (350°F).

Step 2

Dice the pepper into small cubes.

Step 3

Place the peas into a saucepan of boiling water. When the water comes back to the boil, add the noodles and the diced pepper. Allow to cook for 4 minutes. Drain and rinse with cold water.

Step 4

Heat a little oil in a frying pan.  Add the lamb, brown over a high heat. 

Step 5

Beat the eggs with the crème fraîche, salt, pepper and the finely chopped mint leaves. Add the cooked lamb, crumbled feta and the peas, vermicelli and pepper mixture. 

Step 6

Pour into a greased baking dish or ovenproof frying pan, sprinkle with the grated cheese and bake for about 30 minutes in the oven (depending on the size of dish).

Step 7

Serve hot or cold, with salad, for a picnic or a snack, etc.


You can also make individual frittatas in small oven dishes, or even mini-frittatas in silicone moulds. Adjust the cooking time depending on their size.

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