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.
Recipe: pulsepledge.org