Course Breakfasts
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free
Nutrition 7g+ protein

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Greek Lentil Frittata

Prep Time 5 minutes
Cook Time 15 minutes



  • 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


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


  • In a large bowl, toss together cherry tomatoes, cooked lentils, red onion, olives, feta, and parsley.
  • 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.
  • 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.