Easy Pan Protein Frittata

Frittata That's Easier Than Pie!

Grab your favorite frypan, pop on the lid, and whip up a quick, nutritious meal that's ready any time of day. This crispy, flavourful frittata is low in carbohydrates and packed with nutritional goodness—perfect for breakfast, lunch, or dinner.

The secret? A blend of lentils and ancient grain porridge, which not only binds the mix beautifully but also boosts protein and nutrition with a delightfully nutty taste.

Got leftover veggies in the fridge? Toss them in for even more variety and flavourr!

This frittata is great for meal prep—make it ahead, freeze, and enjoy whenever you need a delicious, easy bite.

Ingredients:

4 Eggs

1/4 cup frozen Corn

1/4 cup frozen Peas

1/3-1/2 Tin of Brown Lentils

2 Baby Carrots

Dried Thyme

Dried Rosemary

2 tablespoons Ancient Grain Porridge (Bubs Organics) or Oat Flour

Cobram Estate Extra Virgin Olive Oil - EVOO

Salt, Pepper

Method:

• Defrost corn and peas.

• Beat eggs together then add grated carrot, peas, corn, drained lentils, salt and herbs and combine well.

• Add flour and combine well.

• Heat a good glug of EVOO to frypan.

• Once hot pour in egg and veggie mix and spread out to the edges of the pan.

• Cook on low heat with lid to help cook through evenly.

• Once that side is crispy, flip to cook and crisp the other side.

• Then flip out onto a little paper towel, slice and enjoy hot or cold.

  Keeps well refrigerated for up to 5 days, or freeze it to have an endless supply. To freeze slice into serves and wrap in paper towel then a container or snap lock back for freshness. Reheats easily wrapped in paper towel in the microwave. This is so handy to have on the run. Perfect for the whole family.