- In a large bowl, toss together cherry tomatoes, cooked lentils, red onion, olives, 1 ounce of feta, and parsley.
- Preheat the oven to 400˚F 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 the tomato mixture over the egg mixture. Transfer the skillet to the oven and bake for another 15-18 minutes until the frittata is puffed up, doesn’t jiggle, and is slightly brown. Remove and top with remaining feta and parsley to taste. Let cool slightly before serving.
Banner Image:
Pulse-greek-lentil-frittata.jpg
Teaser Image:
Pulse-greek-lentil-frittata.jpg
Ingredients:
Filling:
½ cup cherry tomatoes, halved
½ cup cooked brown or green lentils
¼ cup diced red onion
¼ cup sliced olives
2 ounces crumbled feta, divided
2 tablespoons minced fresh parsley, plus extra for serving
Frittata:
½ tablespoon olive oil
8 large eggs
½ cup whole milk
½ teaspoons salt
½ teaspoon black pepper
Nutrition:
Calories: 260, Fat: 16g, Saturated Fat: 6g, Cholesterol: 390mg, Sodium: 670mg, Carbohydrate: 10g, Fiber: 3g, Protein: 18g
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Gluten-free