Low-Fat Lentil & Vegetable Spanish Frittata

Low Fat

A 550-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 tbsp olive oil
• 1/2 cup (100g) cooked brown lentils, rinsed
• 1 small onion, finely diced
• 1 bell pepper (any color), finely diced
• 1 small zucchini, finely diced
• 2 cloves garlic, minced
• 4 large eggs
• 4 large egg whites
• 1/4 cup unsweetened almond milk
• 1/4 tsp smoked paprika
• Pinch of saffron threads (optional, dissolved in 1 tbsp hot water)
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Prep: Preheat oven to 375°F (190°C). Lightly grease an 8-inch oven-safe non-stick pan or pie dish.
2. Heat olive oil in a non-stick pan over medium heat. Add diced onion, bell pepper, and zucchini. Sauté for 5-7 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
3. Stir in the cooked lentils, smoked paprika, and saffron (if using). Cook for 2 minutes to meld flavors. Season with salt and pepper.
4. In a separate bowl, whisk together whole eggs, egg whites, and almond milk until well combined. Season lightly with salt and pepper.
5. Pour the egg mixture over the lentil and vegetable mixture in the pan. Gently stir to distribute everything evenly. Ensure the pan you are using is oven-safe. If not, transfer the mixture to the greased oven-safe dish.
6. Bake in the preheated oven for 18-22 minutes, or until the frittata is set and lightly golden brown around the edges. A knife inserted into the center should come out clean.
7. Let rest for 5 minutes before slicing into two equal servings. Garnish with fresh parsley.