To celebrate World Diabetes day today, 14th November, we have a delicious healthy recipe from our Dietitian Erin – Spinach and Lentil Frittata.
This recipe is a great option for Diabetics, as it’s high in fibre and protein, which aids in slowing digestion and as a result helps keep blood glucose levels more stable.
Read more about World Diabetes Day – https://worlddiabetesday.org/
Spinach and Lentil Frittata with Tomato Salad
Makes 5 Serves
Ingredients
8 Large Eggs (size 2)
½ Cup Reduced Fat Milk
1 Tbs Olive oil
1 Medium Onion
1 225g Can Brown lentils, rinsed and drained
310g jar or ⅔ cup Roasted capsicum strips
100g Reduced Fat Feta
2 Tbs Chives
1-2 Punnets Cherry/Grape Tomatoes or 4 Regular tomatoes
½ Medium Red Onion finely chopped
3 tsp Olive Oil – extra for salad
1 Tbs Balsamic Vinegar
¼ Cup Fresh Basil
Method
- Preheat oven to 200°C conventional. Crack the eggs into a bowl, add milk and whisk. Season with salt and pepper.
- 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.
- Pour in the egg mixture and scatter with feta and chives. Bake in the oven for around 15-20 minutes or until cooked.
- Meanwhile, to make the tomato salad, combine tomato and onion in a bowl. Drizzle with oil and vinegar, season with pepper and scatter with basil leaves.
- Remove frittata from oven, leave to cool for 5 minutes before removing from pan. Scatter with extra chives and serve with the tomato salad.
Source – https://www.erinbrealey.com/