Prep time: 15 minutes

Cooking time: 15 minutes

Makes 1 large frittata

For the filling:

½ cup halved cherry tomatoes

½ cup cooked Crossbow black lentils

¼ cup finely chopped red onion

¼ cup sliced black olives

1 wheel feta cheese, crumbled

30 ml (2 tbs) finely chopped fresh parsley

For the frittata:

8 extra large eggs

½ cup full cream milk

½ tsp salt

½ tsp freshly ground black pepper

15 ml (1 tbs) olive oil

Preheat the oven to 200°C.

In a large bowl, toss together the cherry tomatoes, cooked lentils, onion, olives, ¾ of the feta cheese and parsley.

Whisk together the eggs, milk, salt and pepper.

Heat the oil in an ovenproof 20 – 22cm pan over medium-low heat. Add the egg mixture and cook for 5 – 6 minutes. Sprinkle the filling mix over the eggs, then add the remaining crumbled feta cheese. Bake for 15 to 18 minutes until puffed up and slightly brown. Serve.


Categories: Foodporn