Healthy Lentil and Fetta (Print Version)

Protein-rich Mediterranean dish with lentils, feta, spinach, and bell peppers baked to golden perfection.

# What You’ll Need:

→ Vegetables

01 - 1 cup baby spinach, chopped
02 - 1 small red onion, finely diced
03 - 1 medium red bell pepper, diced
04 - 1 clove garlic, minced

→ Legumes

05 - 1 cup cooked green or brown lentils, drained and rinsed if canned

→ Eggs & Dairy

06 - 6 large eggs
07 - 1/3 cup low-fat milk
08 - 3 oz feta cheese, crumbled

→ Herbs & Spices

09 - 1/4 cup fresh parsley, chopped
10 - 1 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Oils

13 - 1 tbsp olive oil

# Steps:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onion and bell pepper, sauté for 3-4 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add spinach and cook for 1-2 minutes until wilted.
04 - Add cooked lentils to the skillet and mix until evenly combined with vegetables.
05 - In a large bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in half the parsley.
06 - Pour egg mixture evenly over vegetables and lentils in skillet. Gently shake or stir to distribute ingredients.
07 - Sprinkle crumbled feta evenly over the top of the mixture.
08 - Cook over low heat for 2-3 minutes until edges begin to set.
09 - Transfer skillet to oven and bake for 12-15 minutes until center is set and top is lightly golden.
10 - Remove from oven, let cool slightly, and garnish with remaining parsley. Slice into wedges and serve warm or at room temperature.

# Expert Tips:

01 -
  • The lentils make it feel substantial enough for dinner, not just breakfast
  • You can prep everything the night before and bake it in the morning
  • It somehow tastes better at room temperature, which means it is perfect for brunch hosting
02 -
  • Use an oven-safe skillet or you will have a disaster when transferring to the oven
  • Do not overcook the vegetables in the first step because they will continue cooking in the oven
  • The frittata will continue to set after you take it out of the oven, so remove it while the center still has a slight wiggle
03 -
  • Let the frittata rest for at least 5 minutes before slicing to get clean, neat wedges
  • If the top is browning too quickly, tent it loosely with foil for the last few minutes of baking

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