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
½ tablespoon 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, 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.
Recipe and photo courtesy of the American Pulse Association.
Saturated Fat: 6g