Breakfast

Baked Lentil Omelette is for Breakfast.

Baked Lentil Omelette takes 25 minutes to prepare.

Baked Lentil Omelette takes 25 minutes to cook.

Baked Lentil Omelette makes 10 servings.

The ingredients for Baked Lentil Omelette are:

1/3 C Lentils
2 cloves garlic
1 C Spinach (canned or fresh)
1 banana pepper
2 tbsp fresh chives, chopped
1 c grated pepper jack cheese
1 pat unsalted butter
1 C grape tomatoes
6 eggs

Here is how you make Baked Lentil Omelette:

Preheat oven to 350.Rinse and drain lentils. Place in a pot of water, bring to boiling, then reduce heat and simmer until cooked. While lentils are cooking, chop garlic, chives, spinach (if fresh) and banana pepper. Saute everything except the spinach in butter in a skillet. The tomatoes should sort of pop open in the pan. Combine lentils, spinach, and sauteed items. Spread in a square casserole or baking dish (sprayed with cooking oil). Beat the eggs together and pour over the lentil mixture. Shake a little to evenly distribute the eggs. Sprinkle with the pepper jack cheese.Bake for about 25 minutes or until the dish puffs and is just set in the middle. Slice into squares (should make about ten) and enjoy!You can add all kinds of veggies to this, but the lentils and eggs are essential (and cheap!). I just used veggies I had on hand from my garden, but you can get creative. Number of Servings: 10Recipe submitted by SparkPeople user SPOOKYGINGER.

The nutritional information for Baked Lentil Omelette is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 149.2

• Total Fat: 10.4 g
• Cholesterol: 141.3 mg
• Sodium: 191.9 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.2 g
• Protein: 9.3 g