Herbed Lentil and Egg Skillet with Spinach and Whole Wheat Pita

Herbed Lentil and Egg Skillet with Spinach and Whole Wheat Pita

A quick and comforting skillet featuring tender brown lentils and scrambled eggs, vibrant spinach, and fragrant herbs, served with warm whole wheat pita bread.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 1 medium diced yellow onion and cook until softened, about 5 minutes. Stir in the 3 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon smoked paprika, cooking for 1 minute more until fragrant.
  2. Stir in the 1 tablespoon tomato paste, 1 1/2 cups rinsed brown lentils, and 2 cups vegetable broth. Bring to a simmer, then cover and cook for 15-20 minutes, or until the lentils are tender and most of the liquid has been absorbed. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Push the lentils to one side of the skillet. Crack the 8 large eggs into the empty side. Scramble the eggs until just cooked through. Stir the cooked eggs into the lentil mixture.
  4. Stir in the 5 ounces fresh spinach and cook until wilted, about 2-3 minutes. Taste and adjust seasonings, adding the remaining 1/4 teaspoon salt if needed.
  5. Warm the 4 whole wheat pita breads according to package instructions. Serve the lentil and egg skillet with the warm whole wheat pita bread, optionally drizzled with 1 tablespoon lemon juice.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheat well in the microwave. Adjust seasonings to your preference, adding more herbs or a pinch of red pepper flakes for a little heat.

Nutrition (per serving)