Healthy Lentil and Feta Frittata
Healthy Lentil and Feta Frittata
- Preparation time 35 mins
- Serves 4 people
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Ingredients
- 8 eggs
- 1/2 cup low fat milk
- 1 tablespoon olive oil
- 1 brown onion, thinly sliced
- 400g can lentils, rinsed, drained
- 310g jar roasted capsicum strips, drained (about 2/3 cup)
- 100g feta, crumbled
- 2 tablespoons chives, chopped, plus extra to serve
Tomato Salad
- 4 tomatoes, cut into wedges (use different colours and shapes if available)
- 1/2 red onion, thinly sliced
- 3 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
- ¼ cup small fresh basil leaves
Method
- Preheat oven to 200°C conventional/180°C fan forced. Crack the eggs into a bowl, add milk and whisk. Season with salt and pepper.
- Heat oil in a 20cm ovenproof frying pan over medium-high heat. Add the onion and cook for 5 minutes or until light golden. Add lentils and capsicum, stir to combine.
- Pour in the egg mixture and scatter with feta and chives. Bake in the oven for around 15-20 minutes or until cooked.
- Meanwhile, to make the tomato salad, combine tomato and onion in a bowl. Drizzle with oil and vinegar, season with pepper and scatter with basil leaves.
- Remove frittata from oven, leave to cool for 5 minutes before removing from pan. Scatter with extra chives and serve with the tomato salad.
Nutritional Information
- Serving size 490g
- Energy 1740kJ 416kcal
- Protein 29.3g
- Total fat 21.1g
- Saturated fat 7.3g
- Carbs (total) 22.4g
- Carbs (sugar) 10.2g
- Sodium 473mg
- Fibre 7.9g
- Vitamin D 6.3µg
All nutrition values are per serve.
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