Legume, Set, Go!
Savory Lentil, Potato, and Cheese Frittata with Peanut Butter Drizzle
28 minutes
Serves 4
LunchMediterraneanVegetarianGluten-freeShellfish-freeSoy-freeLow Carb
Herb's take
This Mediterranean-inspired frittata is what happens when breakfast and lunch meet lentils and potatoes. Note: The white rice is omitted to keep this lunch both low carb and gluten-free, sometimes, science means leaving something behind.
Equipment needed
- 10-inch oven-safe skillet
Ingredients
Yield
4
Instructions
- 01Preheat oven to 375°F. Place a well-oiled 10-inch oven-safe skillet on the stove over medium heat.
- 02Add olive oil, then toss in the diced potatoes and yellow onion. Cook, stirring occasionally, until potatoes are just fork-tender and onions are golden, about 8-10 minutes.
- 03Add the cooked lentils, paprika, and cumin. Stir well and cook for 1 minute to bloom the spices and warm the lentils. Season with a pinch of salt and black pepper.
- 04In a mixing bowl, whisk together eggs and milk until very smooth. Season with a little salt and pepper.
- 05Pour the egg mixture over the cooked vegetables and lentils in the skillet. Tilt the pan to distribute evenly. Sprinkle cheese over the top.
- 06Reduce heat to low and cook without stirring until edges begin to set, about 4 minutes.
- 07Transfer skillet to the preheated oven. Bake for 10-12 minutes or until the frittata is golden and puffed, and the center feels barely set.
- 08Let the frittata rest for 3 minutes, then loosen the edges with a spatula. Slide onto a cutting board and cut into wedges.
- 09Warm the peanut butter in the microwave for 10-15 seconds until pourable, then drizzle lightly over each wedge before serving.
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