Lentil and Red Pepper Frittata

1. 1

   Add lentils to a large saucepan of salted water and bring water to a boil.

2. 2

   Cook lentils at a bare simmer until tender, about 15 to 20 minutes.

3. 3

   While lentils are cooking, in a large skillet cook bell peppers and garlic in butter over moderate heat, stirring, until peppers are softened.

4. 4

   Remove skillet from heat and stir in lentils, drained well, and salt and pepper to taste.

5. 5

   Preheat oven to 375F.

6. 6

   In a large bowl whisk together eggs and parsley.

7. 7

   Spread lentil mixture in a buttered 6- by 8-cup gratin dish and pour egg mixture over it.

8. 8

   Shake dish gently to distribute eggs evenly and top with Gruyere.

9. 9

   Bake frittata in middle of oven until puffed, golden, and just set in middle, about 30 to 35 minutes.

10. 10

    Serve hot or at room temperature, cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.