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Hearty Lentils Frittata with Quinoa
A hearty vegetarian lentil frittata with mushrooms, sweet corn and bell pepper, finished with butter, cumin and parmesan, served over quinoa.
Ingredients
Instructions
Rinse and season the lentils, then simmer them over medium-high heat until well browned, about 4 minutes.
Add the mushrooms, sweet corn and bell pepper, cooking until softened, about 6 minutes.
Stir in the butter, cumin, parmesan and garlic for 4 minutes.
Cook the quinoa separately and fluff with a fork.
Let everything simmer for about 16 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the quinoa, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
