Lentil and Feta Frittata quiche that's super healthy family meal. Leftover quiche makes a great leftover lunch.
Frittata
Ingredients
8 eggs
½ cup low fat milk
1 tablespoon extra virgin olive oil
1 brown onion, thinly sliced
400g can lentils, rinsed, drained
310g jar roasted capsicum strips, drained (about 2/3 cup)
100g feta, crumbled
2 tablespoons chives, chopped, plus extra to serve
Method
Preheat oven to 200°C/180°C fan forced. Crack the eggs into a bowl, add milk and whisk. Season with salt and pepper
Heat oil in a 20cm ovenproof frying pan over medium-high heat. Add the onion and cook for 5 minutes or until light golden. Add lentils and capsicum, stir to combine
Pour in the egg mixture and scatter with feta and chives. Bake in the oven for around 15-20 minutes or until cooked. Meanwhile, make the tomato salad
Remove frittata from oven, leave to cool for 5 minutes before removing from pan. Scatter with extra chives and serve with the tomato salad
Tomato Salad
Ingredients
4 tomatoes, cut into wedges (use different colours and shapes if available)
½ red onion, thinly sliced
3 tsp extra virgin olive oil
1 tsp balsamic vinegar
¼ cup small fresh basil leaves
Method
Combine tomato and onion in a bowl. Drizzle with oil and vinegar, season with pepper and scatter with basil leaves
