Pumpkin Kale Lentil Frittata
Kickstart your morning with a vibrant Pumpkin Kale Lentil Frittata that's brimming with nutritious veggies! This protein-packed dish combines earthy lentils, sweet pumpkin, and hearty kale for a deliciously satisfying breakfast. Whip it up in just one pan for a hassle-free meal that fuels your day ahead!
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 cup basil leaves, torn (240 ml)
- 2 cups Kale leaves, torn or shredded (480 ml)
- 3/4 cup red onion - but I love caramelised onion more! (180 ml)optionalcaramelised onion
🥛Dairy & Eggs(1)
- 16 Egg
🫙Pantry Staples(3)
- 1 1/2 cups tinned lentils (1x tin) rinsed and drained (360 ml)
- 3 tbsps Nutritional Yeast or 1/4 cup Parmesan cheese, grated (45 ml)optional1/4 cup grated Parmesan cheese
- 1/2 tsp Extra Virgin Olive Oil (2.5 ml)
📦Other(1)
- 2 cups cooked Pumpkin (480 ml)
👨🍳 Instructions
- 1
Heat oven to 180C and line a baking tray with greaseproof paper.
- 2
Place pumpkin piece (skin and seeds intact) on the tray and rub with extra virgin olive oil. Cook for about 45 minutes or until soft.
- 3
Once cooked, scoop the seeds out and peel off the skin.
- 4
Place the baking paper with pumpkin flesh into the middle of a 20x20cm lasagne or baking dish. Press baking paper out to the edges or grease the baking dish well.
- 5
Scoop chunks of the pumpkin pieces in and around the dish. Evenly spread the lentils, kale, and red onion and give a light toss.
- 6
In a large bowl, whisk the eggs with nutritional yeast, salt, and pepper, then pour over the veggies.
- 7
Cook in the oven for 45-50 minutes or until the top is lightly golden and the middle is cooked through.
- 8
Cool in dish then slice into 4 pieces.
Share this recipe
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
Share this recipe
Pumpkin Kale Lentil Frittata
Kickstart your morning with a vibrant Pumpkin Kale Lentil Frittata that's brimming with nutritious veggies! This protein-packed dish combines earthy lentils, sweet pumpkin, and hearty kale for a deliciously satisfying breakfast. Whip it up in just one pan for a hassle-free meal that fuels your day ahead!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 cup basil leaves, torn (240 ml)
- 2 cups Kale leaves, torn or shredded (480 ml)
- 3/4 cup red onion - but I love caramelised onion more! (180 ml)optionalcaramelised onion
🥛Dairy & Eggs(1)
- 16 Egg
🫙Pantry Staples(3)
- 1 1/2 cups tinned lentils (1x tin) rinsed and drained (360 ml)
- 3 tbsps Nutritional Yeast or 1/4 cup Parmesan cheese, grated (45 ml)optional1/4 cup grated Parmesan cheese
- 1/2 tsp Extra Virgin Olive Oil (2.5 ml)
📦Other(1)
- 2 cups cooked Pumpkin (480 ml)
👨🍳 Instructions
- 1
Heat oven to 180C and line a baking tray with greaseproof paper.
- 2
Place pumpkin piece (skin and seeds intact) on the tray and rub with extra virgin olive oil. Cook for about 45 minutes or until soft.
- 3
Once cooked, scoop the seeds out and peel off the skin.
- 4
Place the baking paper with pumpkin flesh into the middle of a 20x20cm lasagne or baking dish. Press baking paper out to the edges or grease the baking dish well.
- 5
Scoop chunks of the pumpkin pieces in and around the dish. Evenly spread the lentils, kale, and red onion and give a light toss.
- 6
In a large bowl, whisk the eggs with nutritional yeast, salt, and pepper, then pour over the veggies.
- 7
Cook in the oven for 45-50 minutes or until the top is lightly golden and the middle is cooked through.
- 8
Cool in dish then slice into 4 pieces.