Healthy Lentil and Fetta (Print View)
Protein-packed Mediterranean bake with tender lentils, creamy feta, and fresh vegetables perfect for breakfast, brunch, or light dinner.
# Ingredient List:
→ 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 Make:
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 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 Advice:
01 -
- The creamy feta melts into little pockets of salty goodness throughout every slice
- It keeps you satisfied for hours without that heavy aftermeal feeling
- You can assemble it in under twenty minutes then forget about it while the oven does the work
02 -
- An ovensafe skillet is essential because transferring a raw frittata to a baking dish is messy and risks breaking
- Letting the frittata cool for at least five minutes makes slicing cleaner and the texture more cohesive
03 -
- Squeeze excess moisture from thawed frozen spinach if using it instead of fresh
- Let the vegetables cool slightly before adding the eggs so they do not start cooking prematurely