Description
A nutritious and hearty lentil and egg scramble that is perfect for breakfast, providing a great start to your day.
Ingredients
Scale
- 1 cup cooked lentils (green or brown work well)
- 4 large eggs
- 2 tbsp oil
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 cup spinach, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp turmeric (optional)
- ½ tsp salt (adjust to taste)
- ¼ cup feta cheese, crumbled (for garnish)
- 2 tbsp cilantro, chopped (for garnish)
Instructions
- Heat oil in a large frying pan over high heat. Add onion and garlic, sauté for 3–4 minutes until softened.
- Lower heat. Add tomato, bell pepper, cumin, paprika, turmeric, salt. Cook for another 3–4 minutes.
- Add cooked lentils, stir well. Simmer for 2–3 minutes. Add spinach and cook until wilted (1–2 mins).
- In a small bowl, beat the eggs with a pinch of salt and pepper.
- Push the lentil-veggie mix to one side of the pan.
- Pour beaten eggs into the other side. Scramble gently until they just start to set (about 2 minutes), then mix everything together.
- Serve hot, topped with crumbled feta and fresh cilantro.
Notes
- Feel free to adjust the spices according to your taste.
- This dish can be made ahead of time and reheated for a quick breakfast.
- Substitute feta with a dairy-free cheese for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 300mg
Keywords: Lentil and Egg Scramble, Breakfast Recipe, Healthy Breakfast