Healthy Lentil and Fetta (Printable Version)
Protein-packed Mediterranean frittata with lentils, feta, spinach, and vegetables—ready in 40 minutes.
# 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
# Directions:
01 - Preheat your oven to 375°F.
02 - In a medium oven-safe skillet, heat olive oil 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 another 1–2 minutes until wilted.
04 - Add cooked lentils and mix until evenly combined.
05 - In a large bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in half the parsley.
06 - Pour the egg mixture evenly over the vegetables and lentils in the skillet. Gently shake or stir to distribute. Sprinkle crumbled feta evenly on top.
07 - Cook on the stovetop over low heat for 2–3 minutes until the edges begin to set.
08 - Transfer the skillet to the oven and bake for 12–15 minutes, or until the frittata is set in the center and lightly golden.
09 - Remove from the oven, let cool slightly, and garnish with remaining parsley. Slice and serve warm or at room temperature.
# Expert Hints:
01 -
- The lentils make it surprisingly filling without that heavy, sleepy feeling regular egg dishes sometimes leave
- You can prep everything in one pan and still look like you put actual thought into dinner
02 -
- Using a cold skillet on the stovetop will make the eggs stick, so make sure your pan is properly heated first
- The frittata continues cooking after it comes out of the oven, so remove it while the center still has a slight wobble
03 -
- Let the vegetables cool slightly before adding the eggs so they do not scramble when they hit the hot pan
- Room temperature eggs blend more smoothly with the milk and create a more uniform texture