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Close-up of a vegan lentil frittata with visible lentils, tomatoes, and olives on marble.

Stunning Mediterranean Lentil Frittata: Vegan & Gluten Free

Enjoy a flavorful and healthy Mediterranean Lentil Frittata that's both vegan and gluten-free. This dish is packed with plant-based protein and vibrant Mediterranean flavors, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Frittata Ingredients
  • 1 cup cooked green or brown lentils
  • 1/2 cup chopped sun-dried tomatoes oil-packed, drained
  • 1/2 cup chopped Kalamata olives
  • 1/4 cup chopped fresh basil
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 cup vegan egg substitute such as Just Egg or chickpea flour mixture
  • Salt and pepper to taste
  • Vegan feta cheese crumbles Optional: for topping

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium heat.
  3. Add red onion and garlic to the skillet and sauté until softened, about 5 minutes.
  4. In a large bowl, combine lentils, sun-dried tomatoes, olives, basil, nutritional yeast, salt, and pepper.
  5. Pour the lentil mixture into the skillet with the sautéed onions and garlic. Spread evenly.
  6. Pour vegan egg substitute over the lentil mixture, ensuring it covers everything evenly.
  7. Bake for 25-30 minutes, or until the frittata is set and lightly golden on top.
  8. Optional: Sprinkle with vegan feta cheese crumbles during the last 5 minutes of baking.
  9. Let cool slightly before slicing and serving.

Notes

For a richer flavor, use smoked paprika instead of regular paprika. You can also add other vegetables like spinach or bell peppers.