Mediterranean Lentil Frittata

This satisfying frittata is ready in under 40 minutes and takes the stress out of cooking—no flipping or breaking required! Simply cook a few vegetables in an ovenproof skillet, pour in the egg mixture, and let the oven do the work. This method guarantees a tasty and fuss-free meal.

Ingredients:

  • 6 eggs
  • 6 ounces feta, crumbled
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons finely chopped mint
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ small zucchini
  • 1 tablespoon olive oil
  • ½ small red onion, chopped
  • 1 cup canned green or brown lentils, drained and rinsed
  • 3 ounces baby spinach
  • 5 cherry or grape tomatoes, halved
  • 3 tablespoons halved black olives

Directions:

  1. Preheat the oven to 400 F.
  2. In a large bowl, whisk together the eggs, feta, parsley, mint, salt, and black pepper. Set aside.
  3. Thinly slice the zucchini, making sure all the pieces are the same width, and set aside.
  4. Heat the oil on medium in a large oven-proof pan like a cast iron skillet.
  5. Add the onion and saute for 5-6 minutes until softened.
  6. Add the lentils and spinach and cook for 1-2 more minutes until the spinach is wilted. Remove the pan from the heat.
  7. Pour the egg mixture into the pan and level the surface with a spatula.
  8. Neatly arrange the tomato halves, zucchini slices, and halved olives on the surface of the egg mixture. Make sure the tomatoes are placed cut side up and the olives cut side down.
  9. Place the skillet in the oven and bake for about 20 minutes until the eggs are fully cooked and the edges are browned.
  10. Let cool for 10 minutes before slicing and serving warm. You can also serve it at room temperature.

Source: Tasting Table