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Recipe by

Dietitian Developed

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Lentil Egg Skillet Bake

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 8

This makes for a wonderful weekend brunch, or a quick breakfast-for-dinner any day of the week!

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Recipe by

Dietitian Developed

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Ingredients

Directions

Nutrition

Ingredients

    5 slices bread (sourdough or whole wheat)

    8 eggs

    3/4 cup (175 mL) skim milk

    1 1/2 cups (375 mL) cooked split red lentils

    1 cup (250 mL) finely chopped broccoli

    1/3 cup (75 mL) shredded Asiago cheese

    1/3 cup (75 mL) shredded Parmesan cheese

    1/4 cup (60 mL) bacon bits

Directions

  1. In a large electric skillet or a saute pan over medium-high heat, spray with non-stick cooking spray and place bread slices in pan. Allow bread to lightly brown and turn over, browning on other side.
  2. In a mixing bowl, whisk eggs and milk. Pour egg mixture over bread. Use a spatula to press the bread down and allow bread to be covered and soaked by the egg mixture.
  3. Sprinkle with lentils, broccoli, cheese, and bacon bits.
  4. Cover and allow to bake until eggs are set and no longer liquid, approximately 15-20 minutes.
  5. Serve immediately or allow to cool and refrigerate.

TO PREPARE 1 1/2 CUPS (375 ML) COOKED SPLIT RED LENTILS:
Combine 1/2 cup (125 mL) split red lentils with 1 1/2 cups (375 mL) water. Bring to a boil, cover, reduce heat and simmer for 5-7 minutes until lentils are tender. Drain any excess liquid and let cool.

Nutritional Information

  • Serving Size: 2/3 cup (150 mL)
  • Per serving:
  • Calories 220
  • Total Fat 9 g
  • Saturated Fat 3.5 g
  • Cholesterol 195 mg
  • Carbohydrates 17 g
  • Dietary Fibre 3 g
  • Sugar 3 g
  • Protein 17 g
  • Sodium 360 mg
  • Potassium 321 mg
  • Folate 106 mcg

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