Top of the Mornin’ (or anytime) Lentil Frittata –

Top of the Mornin’ (or anytime) Lentil Frittata

  By lentilsorg  ,     

August 11, 2015

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  • Prep: 20 Minutes
  • Cook: 25 Minutes
  • 20 Minutes

    25 Minutes

    45 Minutes

  • Yields: 4


  1. Heat the oven to 350˚F (180 C). In a 9-inch (22 cm), deep, oven-proof skillet, sauté the shallot and garlic in butter until golden. Add the kale and green pepper and sauté until rendered. Add the cooked lentils and sauté for another 2-3 minutes.
  2. In a separate bowl, whisk the eggs, milk, and salt and pepper together. Add the egg mixture to the skillet. Gently stir the mixture once. Cover the skillet and cook on low-medium heat until the sides are slightly golden (the centre will still be runny).
  3. Remove the lid, sprinkle the cheese over the frittata and bake in the oven until the centre is no longer runny. Use the broil option if available to add additional browning to the top of the frittata. Set to rest for 5 minutes.
  4. Garnish with parsley or cilantro, and season with salt and pepper.
  5. Cut into wedges and enjoy!


1 Tbsp (15 mL) unsalted butter

2 (whole) shallots, thinly sliced

2 (whole) cloves of garlic, minced

1½ cup (375 mL) chopped kale

1 (whole) green bell pepper, thinly sliced

1 cup (250 mL) cooked or canned green lentils, drained and rinsed

8 whole eggs, whisked

¼ cup (60 mL) 2% milk

¼ tsp (1 mL) sea salt

¼ tsp (1 mL) ground black pepper

½ cup (125 mL) shredded aged cheddar cheese

2 Tbsp (30 mL) chopped fresh parsley or cilantro


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium400 mg
Potassium527 mg
Protein23 g
Cholesterol395 mg
Sugar4 g
Total Fat8 g
Saturated Fat2 g
Total Carbohydrates22 g
Dietary Fiber5 g