Imagine a breakfast so delicious and nutritious that it makes traditional egg frittatas look boring! This Lentil Veggie Asparagus Frittata is not just a meal, it's a culinary revolution that packs incredible flavor, protein, and nutrients into every single bite. Perfect for vegans, vegetarians, and anyone seeking a mouthwatering morning meal that will energize your day and impress even the most skeptical food critics.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup cooked lentils
- 1 cup asparagus, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- 4 tbsp nutritional yeast
- 1/2 tsp black salt
- 1/2 tsp turmeric powder
- Oil for greasing
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch cast-iron skillet or oven-safe non-stick pan by lightly greasing it with oil.
- In a medium bowl, combine the cooked lentils, chopped asparagus, diced onion, and minced garlic. Mix thoroughly to ensure even distribution of ingredients.
- Whisk together the nutritional yeast, black salt, and turmeric powder in a separate bowl. This will create a flavorful base for the frittata.
- Pour the lentil and vegetable mixture into the prepared skillet, spreading it evenly across the bottom of the pan.
- Sprinkle the nutritional yeast seasoning mixture over the top of the vegetable base, ensuring complete coverage.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the center is set.
- Remove from the oven and let the frittata rest for 5 minutes to allow it to firm up and cool slightly.
- Carefully slide the frittata onto a serving plate or cut and serve directly from the skillet.
- Garnish with fresh herbs like parsley or chives if desired, and serve warm.
Tips
- Use freshly cooked lentils for the best texture and flavor - avoid canned or overly mushy lentils.
- Make sure to thoroughly mix the nutritional yeast seasoning to distribute flavors evenly.
- A cast-iron skillet is ideal for achieving that perfect golden-brown crust, but a non-stick oven-safe pan works great too.
- Let the frittata rest for exactly 5 minutes after baking to help it set and make cutting easier.
- For extra flavor, consider adding fresh herbs like thyme or rosemary to the vegetable mixture.
- If you prefer a crispier top, switch to broil for the last 2 minutes of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
