Sprouted Lentil Frittata 

I sprouted some lentils last week, and this weekend they were ready to use.  In the past I’ve used sprouted lentils in stews or stir fries, but this time I went with a frittata.  


  • 1 Tbsp. butter
  • 1 large onion, diced
  • 1 3/4 cups sprouted brown lentils
  • Salt and pepper
  • One dozen eggs
  • 1/2 cup heavy cream
  • 8 ounces fresh mozzarella, divided into 8 pieces
  1. Preheat the oven to 350 F.  Whisk the eggs and cream together and season with salt and pepper.
  2. Melt the butter in a wide, nonstick ovenproof saute pan.  Saute the onions in the butter over medium heat until translucent.
  3. Add the lentils to the pan.  Season with salt and pepper and continue to saute until they brown slightly. 
  4. Remove from heat. Shake the pan to distribute the lentils evenly. Give the eggs a bit more whisking and pour the mixture over the lentils.  Arrange the cheese evenly in a circle near the edge of the pan so that each slice will get a piece.
  5. Bake until the egg is just set, 20-30 minutes.  If the egg is no longer liquid in the center, it is ready; don’t wait for it to brown or the egg will become dry.

Makes 8 servings. Leftovers can be served cold.  

This comes out to 7 Weight Watchers Points Plus for 1/8 of the frittata.


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