Lentil Frittata
Hearty and protein-rich lentil frittata with fresh vegetables and herbs, perfect for breakfast or brunch.
Ingredients
- Lentils: 1 cup cooked, provide protein and hearty texture
- Eggs: 6 large, create structure and richness
- Onion: 1 small, finely diced, adds savory depth
- Bell Peppers: 1 cup diced, add sweetness and color
- Spinach: 2 cups fresh, chopped, adds nutrients and color
- Olive Oil: 2 tablespoons, for sautéing vegetables
- Cheese: 1/2 cup shredded, optional, for creaminess
- Salt and Pepper: To taste, enhances flavors
- Fresh Herbs: 2 tablespoons chopped parsley or cilantro for garnish
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) if finishing in oven
- Combine Ingredients: In a mixing bowl, whisk eggs, fold in cooked lentils, sautéed vegetables, and cheese if using
- Prepare Your Cooking Vessel: Heat olive oil in a non-stick or cast-iron skillet over medium heat
- Assemble the Dish: Pour egg and lentil mixture into skillet, spreading evenly
- Cook to Perfection: Cook on stove for 5–7 minutes until edges set, then transfer to oven or cover to finish cooking
- Finishing Touches: Broil 2–3 minutes for golden top, optional
- Serve and Enjoy: Slice wedges, garnish with fresh herbs, serve warm or at room temperature
Notes
- Ensure lentils are well-drained to prevent watery frittata
- Avoid overcooking eggs for creamy texture
- Let rest a few minutes before slicing for clean wedges
Find it online: https://dishmio.com/lentil-frittata/
