Healthy Lentil and Feta Frittata

Ingredients

• 8 eggs
• ½ cup reduced 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 reduced fat feta, crumbled
• 2 tablespoons chives, chopped, plus extra to serve
• coriander leaves to serve

Method

1. Preheat oven to 200°C/180°C fan forced. Crack the eggs in a bowl, add reduced fat milk and whisk. Season with salt and pepper.
2. 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
3. Pour in the egg mixture and scatter with feta and chives. Bake in the oven for around 15-20 minutes or until cooked. 
4. Remove frittata from oven, leave to cool for 5 minutes before removing from pan. Scatter with extra chives and serve with garden salad. 

Credit: Australian Eggs