Lentil and Quinoa Spinach Frittata

So good - only one small piece left!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the lentils and quinoa in cool water and drain. Cook the lentils and quinoa with 1/2 teaspoon salt and 1/2 teaspoon black pepper with 2 cups of water in a medium saucepan over medium-high heat until fully cooked (not mushy) about 25 to 30 minutes. Drain lentils and quinoa in a fine strainer.

Step 2

While lentils and quinoa are cooling to about room temperature, preheat the oven to 400° F.

Step 3

In a separate large bowl whisk the eggs, mix in the milk, red pepper flakes and half of the cheese. Set aside.

Step 4

Heat the oil in a 12-inch oven proof skillet over medium heat. Sauté the onion, stirring frequently, until soft and translucent, about 10 minutes. Add in the garlic and continue to stir about 1 minute.

Step 5

Add the spinach and cook, tossing, until wilted but still vibrant green, about 5 minutes. Add the cherry tomatoes and cook tossing, about 1-2 minutes. Add the cooked lentils and quinoa and stir to combine.

Step 6

Turn the heat to medium low and gently stir in the egg, milk, and cheese mixture into the vegetables in the skillet to combine. Cook frittata on medium heat for up to 5 minutes so the bottom and edge will begin to brown.

Step 7

Top the frittata with the rest of the cheese and place the skillet into the oven. Bake until the eggs are set, about 20 to 25 minutes. If desired, turn on the broiler for 3 to 5 minutes to brown the top.

Step 8

To serve, top with some chopped olives and parsley, and a good drizzle of olive oil.