Brown lentils (dry): 50g (1/4 cup), Eggs: 100g (2 medium), Milk (low-fat): 30ml (2 tbsp), Zucchini: 100g (1 small, diced), Bell pepper (red): 50g (1/4 cup, diced), Spinach: 30g (1 cup, fresh), Onion: 50g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Feta cheese (reduced-fat): 30g (2 tbsp, crumbled), Olive oil: 5ml (1 tsp), Fresh basil: 5g (1 tsp, chopped), Fresh parsley: 5g (1 tsp, chopped), Salt and Black pepper: to taste
1. Cook the lentils according to the package instructions and set aside. 2. Heat olive oil in a pan, sauté the onion and garlic for 2 minutes. 3. Add the zucchini, bell pepper, and spinach, cooking for another 3-4 minutes. 4. Whisk together the eggs and milk, seasoning with salt and pepper. 5. Pour the mixture into the pan with the veggies and cook gently, stirring occasionally, until the eggs are set. 6. Garnish with fresh basil and parsley. Serve with cooked lentils and crumbled feta cheese.
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