PREP: 20 mins
COOK: 30 mins
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Pre-heat the oven to Gas Mark 4, 180°C (350°F).
Dice the pepper into small cubes.
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.
Heat a little oil in a frying pan. Add the lamb, brown over a high heat.
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.
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).
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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