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Greek Lentil Frittata

Greek Lentil Frittata

Breakfasts

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Occasion

Mediterranean Diet

Nutrition

7g+ protein

Cook Time

20 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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

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.