Loretta Sebastiani

By: Loretta Sebastiani

Italian CookingVegetables and pulsesLentil mini frittata recipe

Mini frittatas wth lentils (Frittatine di lenticchie)

Our original home cooking

These mini lentil frittatas are a delicious morsel to serve as starter. Tasty to accompany meats, fish, cheese without forgetting vegetables. So it's easy to match them and you'll look great! When I have leftovers of lentil soup in winter I make these mini frittatas as main dish. Another idea to serve them. Vegetarian recipe.

difficulty: easy

time: preparation: 10 minutes
cooking: 10 minutes
total: 20 minutes

calories: (kCal)

Ingredients / Serves 4

  • 8 tablespoons lentil soup
  • 2 eggs
  • Peanut oil for frying
  • Salt, if necessary
preparation: 10 minutes
cooking: 10 minutes
total: 20 minutes
How many calories in a serving?
Calories: (kcal) - (kJ)
Protein: (g)
Total fat: (g)
Total carbohydrate: (g)
Sugars: (g)

Download free PDF version (149 download).

Nutrition facts

Lentil mini frittata recipe

preparation and cooking

  • - Put 8 tablespoons of lentil soup in a bowl. Link below.
  • - Heat abundant peanut oil for frying in a non-stick frying pan.
  • - Beat both eggs after adding a pinch of salt.
  • - Mix beaten eggs with lentil soup with a wooden spoon very well.
  • - Take a little ladle of lentil-and-egg mixture and pour into hot oil.
  • - Let the underside (the side immersed in the oil) of each mini frittata coagulate and cook very well before trying to turn it over. Help yourself with two flat-edged spoon to avoid the risk of breaking it.

Just before serving

  • - Once cooked, transfer your mini frittata with a skimming ladle on absorbent kitchen paper to remove the fat in excess.
  • - Season to taste with salt, if necessary, and serve immediately.



  • - Don't fry too many mini frittatas all together. There are two good reasons. You shouldn't be able to follow their cooking well. It's better to leave them a lot of space.
  • - The doses are enough to make 2 mini frittatas per head.

Menu planning

  • - Read above to know how to serve these mini frittatas with lentils. The picture refers to a particular example: a vegetarian starter, that is an assorted antipasto platter to serve in winter. My mini frittatas are combined with a slice of polenta with caponata on the top, a mini cauliflower flan and a radicchio leaf with vegetarian Russian salad. All links below!

Useful links for this recipe

  • - Here's the link to lentil soup!
  • - Are you interested in the whole assorted antipasto platter? or prefer the recipe for cauliflower flan or eggplant caponata? I remember you caponata is a typical summer dish and if you want to use it in winter, you have to buy preserved caponata as I made when my husband took this photo. It was an assorted vegetable caponata ;))

Healthy eating

  • - It's impossible to calculate the nutrition facts of these mini frittatas with lentils. The fried food absorbs a variable amount of oil and, in addition, in this case the amount of lentils can vary.
  • - Don't make mini frittatas with lentils too frequently. It 's very tasty but rich in calorie, seriously!


What's the right wine “Lentil mini frittata recipe”?

As these delicious mini frittatas are combined with other tidbits in an assorted platter, you have to choose a wine that pairs with all your food. Match a rosé or a young red wine with meats or firied fish; a prosecco with boiled, steamed or stew fish; a fresh white wine with vegetables. Read our pages dedicated to Italian wines for other details.