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 –

Spinach and Lentil Frittata with Tomato Salad

Makes 5 Serves


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


  1. Preheat oven to 200°C conventional. Crack the eggs into a bowl, add 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. 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. 
  5. Remove frittata from oven, leave to cool for 5 minutes before removing from pan. Scatter with extra chives and serve with the tomato salad.