Healthy Lentil and Fetta (Print Version)
Protein-packed Mediterranean dish with lentils, feta, and vegetables for any meal.
# 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
# How-To Steps:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add diced onion and bell pepper; sauté for 3–4 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Add chopped spinach and cook for another 1–2 minutes until wilted.
04 - Add cooked lentils to the skillet and mix until evenly combined with the vegetables.
05 - In a large bowl, whisk together eggs, milk, dried oregano, salt, and black pepper. Stir in half of the chopped fresh parsley.
06 - Pour the egg mixture evenly over the vegetables and lentils in the skillet. Gently shake or stir to distribute all ingredients evenly.
07 - Sprinkle crumbled feta cheese evenly across the top of the mixture.
08 - Cook on the stovetop over low heat for 2–3 minutes until the edges begin to set.
09 - Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the center is fully set and the top is lightly golden.
10 - Remove from the oven and let cool slightly. Garnish with the remaining fresh parsley. Slice into wedges and serve warm or at room temperature.
# Expert Tips:
01 -
- You get that restaurant quality frittata texture with minimal effort and mostly pantry staples
- The lentils keep you satisfied for hours while the Mediterranean flavors make it feel special
02 -
- Do not skip the stovetop step or your frittata might stick to the pan
- Letting it rest for a few minutes after baking makes slicing so much cleaner
03 -
- Use room temperature eggs for better incorporation with the milk
- Pat your lentils dry if they are especially wet to prevent a soggy frittata