Lentils are a strong source for protein & iron. Great addition to any vegetarian’s diet. Add it to your routine! Best part, they have a earthy, tasty flavour. I really enjoy eating them with sablefish as it complements the fish’s nutty flavour.

But to start the day, I’ve been combining two of my favorite ingredients. Eggs & Lentils!

Ingredients – serves 2
– 4 eggs, whisked
– 1/2 onion, chopped (sub with or add cauliflower, chopped)
– 1/2 cup lentils, from the can (lentils are already pre-soaked in water while in the can)
– thyme, 1 tablespoon
– creamcheese, 6 teaspoons

– 2 x small frying pans
– small to medium sized bowl
– strainer
– whisk

Chop onions and/or cauliflower.
Open can of lentils and pour into a strainer. While still in the strainer, I like to rinse the lentils under running water.
Crack eggs into a bowl and whisk.

Heat up one small frying pan to medium heat. Start frying the onions and or cauliflower first, as those take longer to cook. Cook for 2-3 min. Add the lentils from the strainer, cook for another 2 minutes. Turn heat down to low, to keep warm.

Heat up the other small frying pan to medium heat. Whisk bowl of eggs once more, just in cased it settled, and then add HALF of the eggs to the frying pan. Let cook for 2 -3 minutes.

Add HALF the onions/cauliflower and lentils by placing in the middle of the egg. Add 3 teaspoons of creamcheese on top.

Let this sit for about 1-2 minutes. Fold the egg over the filling. Let sit for another 1-2 minutes.

And hazaaaa, you have yourself a hearty breakfast!
Repeat instructions to make a second omelette.

Don’t worry, if you can’t fold your omelette to perfection, you’re not the only one. Picture featured below shows the pretty omelette, and my disaster fold omelette in the background.

Lentil Omelette COMPLETE!