Greek Lentil Frittata

Course: Breakfasts
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Gluten Free
Occasion: Mediterranean Diet
Nutrition: 7g+ protein
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 fritata
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Ingredients

Filling:

  • 1/2 cup tomatoes cherry; halved
  • 1/2 cup lentils, brown or green; cooked
  • 1/4 cup onion red; diced
  • 1/4 cup olives sliced
  • 1 ounce feta cheese crumbled; plus extra for serving
  • 2 tbsps parsley fresh; minced, plus extra for serving

Frittata

  • 1/2 tbsps olive oil
  • 8 large eggs
  • 1/2 cup milk whole
  • 1/2 tsp salt
  • 1/2 tsp pepper black

Instructions

  1. In a large bowl, toss together cherry tomatoes, cooked lentils, red onion, olives, feta, and parsley.
  2. Preheat oven to 400˚ and heat an 8”oven-proof or cast iron skillet over medium-low heat. Add and heat olive oil. Whisk together eggs, milk, salt, and pepper and pour into heated skillet. Cook for 5-6 minutes until bottom is set.
  3. Sprinkle tomato mixture over/into the frittata. Transfer to the oven and bake for another 15-18 minutes until puffed up, doesn’t jiggle, and is slightly browning. Remove and let cool slightly before serving.