Top of the Mornin’ (or anytime) Lentil Frittata

Directions

1. Heat the oven to 350˚F (180 C). In a 9-inch (22 cm), deep, oven-proof skillet, sauté the shallot and garlic in butter until golden. Add the kale and green pepper and sauté until rendered. Add the cooked lentils and sauté for another 2-3 minutes.
2. In a separate bowl, whisk the eggs, milk, and salt and pepper together. Add the egg mixture to the skillet. Gently stir the mixture once. Cover the skillet and cook on low-medium heat until the sides are slightly golden (the centre will still be runny).
3. Remove the lid, sprinkle the cheese over the frittata and bake in the oven until the centre is no longer runny. Use the broil option if available to add additional browning to the top of the frittata. Set to rest for 5 minutes.
4. Garnish with parsley or cilantro, and season with salt and pepper.
5. Cut into wedges and enjoy!