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Lentils and eggs breakfast scramble in a skillet with feta cheese in the background.

Lentil and Egg Breakfast Scramble

Start your day with a satisfying lentil and egg breakfast scramble. This easy dish is perfect for mornings on the go or slow weekend brunches.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: All, American
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 1 cup cooked lentils green or brown lentils work well (use canned lentils or cook lentils from scratch)
  • 4 large eggs
  • 2 tbsp oil
  • 1 small onion finely chopped
  • 1 small bell pepper diced
  • 2 cloves garlic minced
  • 1 medium tomato diced
  • 1 cup spinach chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ¼ tsp turmeric optional
  • ½ teaspoon salt adjust as per
  • ¼ cup feta cheese crumbled for garnish
  • 2 tablespoons cilantro chopped, for garnish

Instructions

  • Heat the oil in a large frying pan over high heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until the onion begins to soften.
  • Reduce the heat and add tomatoes, bell peppers, ground cumin, paprika, turmeric, salt, and pepper. Cook for another 3-4 minutes or until the tomatoes begin to soften.
  • Add the cooked lentils to the pan and mix well. Let it simmer for 2-3 minutes. Stir in the chopped spinach and cook until wilted, about 1-2 minutes.
  • Meanwhile, beat the eggs with a pinch of salt and pepper in a small bowl.
  • Push the lentil and vegetable mixture to one side of the pan.
  • Pour the beaten eggs into the other side of the skillet and scramble until they begin to set, about 2 minutes. Gradually mix the scrambled eggs with the lentil and vegetable mixture.
  • Serve the scramble hot, garnished with crumbled feta cheese and fresh cilantro.

Notes

  • Use high heat when sautéing the onions and garlic to caramelize them for added flavor.
  • Whisk the eggs well before cooking for a light and fluffy texture. To make them extra fluffy, add a splash of milk or cream.
  • This recipe is perfect for meal prep! Cook a larger batch and store them in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 298kcal | Carbohydrates: 21g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 197mg | Sodium: 229mg | Potassium: 604mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2735IU | Vitamin C: 44mg | Calcium: 135mg | Iron: 4mg
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