Bring a cast-iron skillet to high heat. Melt the ghee and add the ground lamb. Cook until the lamb has browned and is no longer pink.

Add the shallot and and sun-dried tomatoes to the skillet. Continue cooking until the shallot is translucent, about 3-4 minutes.

Toss the spinach into the skillet and cook until just wilted.

Reduce heat to medium low. Pour in the eggs and add the fresh herbs. Cook the eggs until they are firm, folding occasionally. Enjoy!