Preparation
1. Preheat the oven to 200c / 180c fan.
2. Prepare the egg mixture by cracking the eggs into a large mixing bowl and season with a good pinch of salt & pepper. Whisk thoroughly, cover and set aside.
3. Place the oil, smoked paprika, garlic granules, and herbs into a large mixing bowl. Season with a good pinch of salt & pepper. Add in the prepared vegetables and toss to coat well.
4. Spread across a large baking sheet lined with parchment paper, and place in the oven for 20 - 25 minutes until cooked through and starting to caramelise.
5. Whilst the vegetables are in the oven, put the lentils into a pan with a pinch of salt. Cover with 500ml water. Bring them up to the boil and reduce down to a simmer for 10-12 minutes, or until tender and cooked through. Drain and set aside to cool.
6. Once the vegetables and lentils have cooled down completely, slowly fold them into the egg mixture with the cheese (if using) and a good pinch of salt & pepper. Pour this into a parchment paper lined 25cm x16 cm heatproof dish or tin.
7. Bake in the oven for 25-30 minutes, or until the edges feel firm to the touch and middle is cooked through.
8. Leave to sit for 10 minutes before serving.This is delicious served warm or cold, with a delicious crunchy salad.
Hints & Tips
Stored in an airtight container, this tasty frittata will keep in the fridge for up to 3 days and is great to wrap up and take for packed lunches.
Use up what you have - the butternut squash can easily be substituted for sweet potatoes and you can easily experiment with different veggies!
Change up your spices - it's good to keep your pantry or cupboard well stocked with a variety of herbs & spices - it's super-simple to add variety to our cooking!