Veggie Frittata

1/4C onions, chopped
1/4C cauliflower, chopped
1/4C lentils (i use from a can)
2 large eggs
olive oil
1/2 cup skimmed milk or 1%
Clove of garlic finely chopped or pressed.
salt, pepper

flan tin or another tin

Preheat oven to 350 F or 175 C. In a bowl, whisk together two large eggs, the milk and salt and pepper. Try to make it a fairly runny consistency, so add milk gradually and adjust if required. Add Salt and Pepper. Put aside for a moment...

In a small nonstick saucepan (a touch of olive oil here is lovely, and is included in the nutritional stats for this), sauté cauliflower, onion, garlic, and lentils until the cauliflower has browned a little. If you would like to add any other flavourings, now is the time. I add a chopped chili and some fresh basil.

Brush a small flan tin or similar with oil (or spray with cooking spray). The tin choice will determine your cooking time. Hungry and eager for food sharpish? Go for a wider choice. If you want a moister middle go for a deeper, smaller tin.Pour in the veggies from the pan. Tip in eggy mixture.

Bake at 350 for about 15 minutes. But PLEASE KEEP CHECKING, because cooking times do really vary on depth of tin! to check it is ready: give it a shake and it shouldn't wobble.

Serve with salad, or just some tomato ketchup!

Serving Size: Makes 1 serving (or 2 when accompanied by salad)

Number of Servings: 1

Recipe submitted by SparkPeople user SMARTIE10.