Name: Healthy Lentil and Feta Frittata
Total time: 35 min
Yield: 4
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

Healthy Lentil and Feta Frittata

Preparation time 35 mins
Serves 4 people
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Publication 6 December 2019
Categories
- Dinner Recipes
- Lunch Recipes

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.