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

Combine tomato and onion in a bowl. Drizzle with oil and vinegar, season with pepper and scatter with basil leaves