Healthy Lentil and Feta Frittata Recipe | myfoodbook

Ingredients

• 8 eggs
• ½ cup low fat milk
• 1 tablespoon extra virgin olive oil
• 1 brown onion, thinly sliced
• 400g can lentils, rinsed, drained
• 310g jar roasted capsicum strips, drained (about 2/3 cup)
• 100g feta, crumbled
• 2 tablespoons chives, chopped, plus extra to serve
• 4 tomatoes, cut into wedges (use different colours and shapes if available)
• ½ red onion, thinly sliced
• 3 tsp extra virgin olive oil
• 1 tsp balsamic vinegar
• ¼ cup small fresh basil leaves