Lentil and Spinach Egg Frittata
A high-protein, quick-to-make frittata featuring lentils and spinach, perfect for a wholesome breakfast or brunch.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
20g carbs
18g fat
Ingredients
For 4 servings
- 8 eggs
- 2 cup cooked lentils
- 2 cup fresh spinach
- 1 onion
- 2 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Chop the onion finely.
- 3
In a large oven-safe skillet, heat olive oil over medium heat.
- 4
Add chopped onion and sauté for 3-4 minutes until translucent.
- 5
Add fresh spinach to the skillet, stirring until wilted, about 2 minutes.
- 6
Add cooked lentils to the skillet and mix well.
- 7
In a bowl, whisk together eggs, salt, black pepper, and garlic powder.
- 8
Pour the egg mixture over the lentils and spinach, stirring gently to combine.
- 9
Cook on the stovetop for 2-3 minutes until edges start to set.
- 10
Transfer skillet to the preheated oven and bake for 8-10 minutes until the frittata is set and golden on top.
- 11
Let cool slightly before slicing and serving.
Cook it this week.
NeatEat plans Lentil and Spinach Egg Frittata — and the rest of your week — around your budget, groceries included.