Lentil frittata

Ingredients:

• 1 cup green lentils
• 3 tbsp. l. olive oil
• 1 onion, diced
• 3 cloves of garlic
• 1 potato, cut into very small cubes
• 2 cups chopped baby spinach
• 10 large eggs
• 0.5 cups of milk
• 1 teaspoon crushed red pepper flakes (or less)
• 1 cup crumbled feta

Preparation:

1. Sliced ​​Kalamata and green olives, chopped fresh parsley, sliced ​​tomato and olive oil for serving.
2. In a medium saucepan, combine the lentils with 1 teaspoon of salt and 0.5 teaspoon of black pepper and add 2 cups of water. Cook over medium-high heat until tender but not mushy, 25–30 minutes. Drain the lentils in a sieve and let them cool to room temperature.
3. Meanwhile, preheat the oven to 200°C (400°F). Heat the olive oil in a large seasoned cast-iron skillet (30 cm) over medium heat. Cook the onion, stirring frequently, until soft and translucent, about 10 minutes.
4. Add the garlic and finely diced potatoes and cook, stirring frequently, until the potatoes begin to soften slightly, about 15 minutes. Add the spinach and cook, stirring, until wilted but still bright green, about 5 minutes. Add the lentils and 1 teaspoon of salt and stir.
5. Whisk the eggs in a large bowl, then mix with the milk, red pepper flakes, and half the feta. Add the vegetables to the pan and toss gently. Top with the remaining feta and bake until the eggs are set, 20–25 minutes. If desired, broil for 3–5 minutes to brown the top.
6. Top with some chopped olives and parsley, sliced ​​tomatoes and a generous drizzle of olive oil.
   
   Note
   
   It's better to buy a block of feta and crumble it yourself than to buy pre-crumbed cheese. As for milk, you can use any fat content, even plant-based.