Lentil frittata

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 334, total fat 18 G., saturated fats 6 G., proteins 18 G., carbohydrates 25 G., fiber 4 G., cholesterol 251 mg, sodium 419 mg, sugar 2 G.

This lentil frittata is perfect for a hearty and healthy breakfast, lunch, or dinner. The lentils add a pleasant nutty flavor that pairs beautifully with the potatoes and feta. To tie all the flavors together, we top the frittata with sliced Kalamata and green olives and then drizzle generously with olive oil. You can make this dish ahead of time and enjoy it for days, as it keeps well in the refrigerator and is still delicious when reheated.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup green lentils
3 tbsp. l. olive oil
1 onion, diced
3 cloves of garlic
1 potato, cut into very small cubes
2 cups chopped baby spinach
10 large eggs
0.5 cups of milk
1 teaspoon crushed red pepper flakes (or less)
1 cup crumbled feta

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Sliced Kalamata and green olives, chopped fresh parsley, sliced tomato and olive oil for serving.
In a medium saucepan, combine the lentils with 1 teaspoon of salt and 0.5 teaspoon of black pepper and add 2 cups of water. Cook over medium-high heat until tender but not mushy, 25–30 minutes. Drain the lentils in a sieve and let them cool to room temperature.

Meanwhile, preheat the oven to 200°C (400°F). Heat the olive oil in a large seasoned cast-iron skillet (30 cm) over medium heat. Cook the onion, stirring frequently, until soft and translucent, about 10 minutes.
Add the garlic and finely diced potatoes and cook, stirring frequently, until the potatoes begin to soften slightly, about 15 minutes. Add the spinach and cook, stirring, until wilted but still bright green, about 5 minutes. Add the lentils and 1 teaspoon of salt and stir.
Whisk the eggs in a large bowl, then mix with the milk, red pepper flakes, and half the feta. Add the vegetables to the pan and toss gently. Top with the remaining feta and bake until the eggs are set, 20–25 minutes. If desired, broil for 3–5 minutes to brown the top.
Top with some chopped olives and parsley, sliced tomatoes and a generous drizzle of olive oil.

Note

It's better to buy a block of feta and crumble it yourself than to buy pre-crumbed cheese. As for milk, you can use any fat content, even plant-based.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Cereals, legumes / Vegetables and mushrooms / Eggs and dairy products / / Food Network - recipes

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