Pumpkin lentil asparagus frittata

Jacqueline Alwill

Brown Paper Nutrition

My go to one handed meal that takes no time to prep and ticks big nutrition for a lunch time win.

With the added lentils there’s a solid 13g protein per serve (8 serves per frittata). I ate 2 pieces each time.

Want to watch how I make it? Jump over here…


Serves 8
Gluten free : Dairy Free : Vegetarian
Per serve : 185cal / 781kj

400-450g kent pumpkin, skin removed, flesh cut into 3cm chunks
1 ½ tbsp extra virgin olive oil
10 free range eggs
3 tbsp nutritional yeast
¼ cup finely chopped dill
1 bunch asparagus, woody ends trimmed, asparagus cut into thirds
1 x 400g BPA free tin lentils, rinsed and drained or 280g cooked lentils
½ medium (80g) red onion, peeled and sliced thin
Sea salt and black pepper

Heat oven to 200C and line a baking tray with greaseproof paper. Spread pumpkin over the tray, drizzle with olive oil, toss to coat and place in oven to bake for 15 minutes. Whilst pumpkin bakes, prep the remainder of your ingredients. In a large bowl whisk together eggs, nutritional yeast and dill. Line a 20x20cm square baking dish with greaseproof paper. Layer half the onion, lentils and asparagus over the dish. Once pumpkin is cooked, spread half the pumpkin over the dish. Pour over half the egg mixture and repeat.  Lower oven heat to 180C, place frittata in oven and bake for 40 minutes. Cool in baking dish for 10 minutes before slicing to serve. Keeps well in the fridge up to 4 days.