YOUR RECIPE FOR CONVECTION COOKING!
Lentil Frittata with Feta Cheese and Peppers
Convection Bake Mode
Frittata is an easy, versatile dish to prepare. The combination of eggs, vegetables, and cheese creates a healthy, delicious meal. I was delighted when I came across a recipe that also included cooked lentils because whenever I cook lentils, I always seem to have some leftovers. Let’s face it, for all their great nutritional value, lentils are not very pretty, but they are best combined with other foods.
The first step in making a frittata is to saute the vegetables, so many recipes recommend using an oven-safe skillet that can go from the cooktop to the oven for baking. However, you can also bake the frittata in a pie dish or a shallow-rimmed baking sheet.
Remember that if you bake in a glass dish, it’s best to reduce the oven temperature by 5 degrees, as glass absorbs heat very quickly and tends to cook faster.
Heat the oven in the Convection Bake mode set to a moderate temperature of 350 F/180 C and place the pan on rack position 2, counting up from the bottom of the oven.
INGREDIENTS
8 large eggs
½ cup milk or half and half
4 oz feta cheese, crumbled
For the filling
½ yellow onion or 1 shallot, diced
2 cloves garlic, minced
1 cup sweet peppers, cut into small dice
¼ tsp mixed Italian seasoning
2 tbsp chopped kalamata olives
¾ cup cooked lentils
2 tbsp chopped parsley
PREPARATION
Heat the oven to 350 F/180 C in the Convection Bake mode.
Whisk the eggs in a large bowl, stir in the half-and-half and feta cheese, and set aside.
Heat a 9-10” oven-proof skillet over moderate heat. Add 1 tbsp olive oil and 1 tbsp butter to the pan and saute the onion until translucent. Add the garlic, peppers, and Italian seasoning and cook until the peppers soften. Stir in the olives, lentils, and parsley.
Add the prepared eggs to the pan and stir to combine the ingredients. Add some freshly cracked pepper and a little salt, but don’t add too much salt, as feta cheese can be salty from the brine.
Place the pan in the oven and bake for 20 - 25 minutes until the eggs are set.
Remove the pan from the oven, and wrap a hot pad or towel around the handle to prevent burning yourself until it cools.
Serves 4