Loretta Sebastiani

Loretta Sebastiani
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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
easy recipe
preparation: 10 minutes
cooking: 10 minutes
total: 20 minutes
How many calories in a serving?
Calories: n.c. (kcal) - n.c. (kJ)
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)

Download free PDF version (182 download).

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 for " Mini frittatas wth lentils "?

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.