Healthy Lentil and Fetta (Printable Version)

Protein-packed Mediterranean dish with lentils, creamy fetta, and fresh vegetables—ideal for wholesome breakfast, brunch, or light dinner.

# What You Need:

→ 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

→ 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 It:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onion and bell pepper, sauté for 3–4 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add spinach and cook for 1–2 minutes until wilted.
04 - Add cooked lentils to the skillet and mix until evenly combined with vegetables.
05 - In a large bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in half the chopped parsley.
06 - Pour egg mixture evenly over vegetables and lentils in skillet. Gently shake to distribute. Sprinkle crumbled feta on top.
07 - Cook over low heat for 2–3 minutes until edges begin to set.
08 - Transfer skillet to oven and bake for 12–15 minutes until center is set and top is lightly golden.
09 - Remove from oven, let cool slightly. Garnish with remaining parsley. Slice into wedges and serve warm or at room temperature.

# Expert Tips:

01 -
  • The lentils make it surprisingly filling without that heavy postmeal feeling that sometimes comes with egg dishes
  • You can prep everything in advance and bake it when guests arrive, or make it Sunday and eat it all week
02 -
  • An oven-safe skillet is nonnegotiable— transferring hot eggs to a baking dish is messy and risks deflating your beautiful frittata
  • Letting it rest for at least 5 minutes after baking makes slicing cleaner and the texture more cohesive
03 -
  • Pat your lentils completely dry before adding them—excess moisture can make the frittata soggy in spots
  • Room temperature eggs blend more smoothly and create a more uniform texture than cold ones

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