Garden Lentil & Spinach Bake with Herbed Egg Layer

• •1 tablespoon olive oil
• •1 large onion, finely chopped
• •2 cloves garlic, minced
• •1 red bell pepper, diced
• •1 cup cooked green or brown lentils (canned, rinsed, and drained, or cooked from dry)
• •5 cups fresh spinach, roughly chopped
• •1 teaspoon dried oregano
• •1/2 teaspoon dried thyme
• •Salt and black pepper to taste
• •4 large eggs
• •1/2 cup milk (dairy or non-dairy)
• •1/4 cup grated Parmesan cheese (optional, for flavor)

1. 1Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (about 9x9 inches or similar).
2. 2Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. 3Stir in the minced garlic and diced bell pepper. Cook for another 3-4 minutes until the pepper starts to soften.
4. 4Add the cooked lentils, chopped spinach, oregano, thyme, salt, and pepper to the skillet. Cook, stirring occasionally, until the spinach has wilted down completely, about 3-5 minutes. Remove from heat.
5. 5Spread the lentil and vegetable mixture evenly into the prepared baking dish.
6. 6In a separate bowl, whisk together the eggs, milk, and Parmesan cheese (if using) until well combined. Season lightly with a pinch of salt and pepper.
7. 7Pour the egg mixture evenly over the lentil and vegetable base in the baking dish.
8. 8Bake for 25-30 minutes, or until the egg layer is set and lightly golden on top. Let it cool for a few minutes before serving.

Eggs are a fantastic source of choline, a vital nutrient that supports brain health and metabolism, playing a key role in memory and mood.