Greek Lentil Frittata

Instructions

1. In a large bowl, toss together cherry tomatoes, cooked lentils, red onion, olives, 1 ounce of feta, and parsley.
2. 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.
3. 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.