Spinach, Butternut & Lentil Frittata
Recipe type: Mains
Serves 4-6
  • ½ onion, thinly sliced
  • 2 Tbsp coconut oil, divided
  • 45 g moong dal (split yellow mung beans)
  • 120+ ml water
  • 120 g butternut squash, peeled and cut into .5 cm cubes
  • 80g spinach leaves, cut into shreds
  • 1 tsp fennel seeds
  • 1 tsp dill
  • 6 eggs
  • ½ cup plant milk of choice
  • ¼ tsp freshly ground black pepper
  1. Preheat the oven to 200°C.
  2. Melt 1 tablespoon of coconut oil in a cast iron skillet or ovenproof frying pan.
  3. Sauté the sliced onion over a medium heat until they are slightly softened, for 2 minutes.
  4. Add the mung beans and water.
  5. Cover and simmer for 15-18 minutes.
  6. You may need to add more water if the mixture looks dry.
  7. When the beans have softened, and all the water absorbed, turn off the heat and combine with the remaining tablespoon of coconut oil, shredded butternut squash, spinach, and fennel seeds, and set aside.
  8. Beat the eggs, plant milk, and black pepper together.
  9. Pour into the skillet, distributing the vegetable mixture evenly.
  10. Bake for 20-30 minutes until slightly browned on the top and is firm, not wobbly.
Recipe by EPJHealth at https://www.epjhealth.com/3649-2/