Preheat the oven to 350°F.
Small dice the onion. Halve cherry tomatoes. Chiffonade basil.
In a 12-inch nonstick pat, sauté the onion in the oil.
Add the tomatoes, season salt, and continue to sauté for another 3 minutes. Then, add the spinach, another pinch of salt, and pepper, and continue to cook for another minute, or until the spinach is just wilted add the lentils to the skillet and break up.
Meanwhile, whisk the eggs and yogurt together until frothy. Stir in the basil, remaining ¼ teaspoon of salt, and remaining pepper.
Lower the heat and add the eggs to the pan. Cook until the edges are just set, about 4 minutes. Dollop the goat cheese across the top of frittata.
Place the skillet in the oven and bake for 20 minutes, or until just set in the center. Remove the frittata from the oven. Let it cool for a little while and then work a spatula along the sides of the pan loosening all the way to the middle. Put a plate on top flip it onto the plate and then put another plate on top of that and flip it back over again, voilà!
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Lentil frittata recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
