Mediterranean Lentil Frittata
A flavorful and protein-rich frittata with Mediterranean-inspired ingredients, perfect for any meal.
Ingredients
- 1 cup cooked green or brown lentils (canned or freshly cooked)
- 6 large eggs
- ¼ cup milk or dairy-free alternative
- ½ cup crumbled feta cheese (optional for vegan)
- 1 cup fresh spinach, chopped
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives, sliced
- 1 small red onion, finely diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the OvenPreheat your oven to 375°F (190°C).
- Prepare the Egg MixtureIn a large bowl, whisk together the eggs, milk, salt, and pepper until smooth. Add the cooked lentils and mix well.
- Sauté the VegetablesHeat olive oil in an oven-safe skillet over medium heat. Add the onions and garlic, cooking until softened (about 3-4 minutes). Stir in the spinach, cherry tomatoes, olives, and oregano.
- Combine and CookPour the egg and lentil mixture into the skillet, distributing evenly. Sprinkle feta cheese on top, if using. Allow the frittata to cook on the stovetop for 2-3 minutes until the edges begin to set.
- BakeTransfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is fully set and golden on top.
- Serve and EnjoyRemove from the oven, let it cool slightly, and garnish with fresh parsley before serving.
Notes
For a vegan option, substitute eggs with a mixture of chickpea flour and water. Replace feta with vegan cheese or omit it entirely.