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Greek Lentil Frittata
1/2 cup cherry tomatoes, halved
½ cup cooked brown or green lentils
¼ cup diced red onion
¼ cup sliced olives
1 ounce crumbled feta, plus extra for serving (1 oz extra used in nutrient analysis)
2 tablespoons minced fresh parsley, plus extra for serving
1/2 tablespoons olive oil
8 large eggs
½ cup whole milk
½ teaspoons salt
½ teaspoon black pepper
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.
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