Hearty Lentil and Vegetable Bake with Cheesy Finish

• •1 cup green or brown lentils, rinsed
• •4 cups vegetable broth or water
• •2 tablespoons olive oil
• •1 large onion, chopped
• •2 cloves garlic, minced
• •1 red bell pepper, diced
• •1 zucchini, diced
• •5 oz fresh spinach, roughly chopped
• •4 large eggs
• •1/2 cup milk or unsweetened plant-based milk
• •1/2 cup shredded cheese (cheddar, Gruyère, or mozzarella work well)
• •1 teaspoon dried oregano
• •Salt and black pepper to taste

1. 1Cook the lentils: Combine rinsed lentils and broth (or water) in a pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid and set aside.
2. 2While lentils cook, prepare the vegetables: Heat olive oil in a large oven-safe skillet or sauté pan over medium heat. Add onion and cook until softened, about 5-7 minutes.
3. 3Add garlic and bell pepper to the skillet and cook for another 3-4 minutes until slightly tender-crisp.
4. 4Stir in the diced zucchini and cook for 3 minutes more. Finally, add the spinach and cook until wilted, about 2-3 minutes. Remove from heat.
5. 5Preheat oven to 375°F (190°C).
6. 6In a large bowl, whisk together the cooked lentils, sautéed vegetables, dried oregano, salt, and pepper. If your skillet is oven-safe, you can combine everything directly in it.
7. 7In a separate small bowl, whisk the eggs with milk until well combined. Pour this egg mixture evenly over the lentil and vegetable mixture in the skillet or baking dish. Gently stir to distribute.
8. 8Sprinkle the shredded cheese over the top.
9. 9Bake for 25-30 minutes, or until the egg mixture is set, the cheese is melted and bubbly, and the top is lightly golden.
10. 10Let it rest for a few minutes before serving.

Eggs are one of nature's most versatile ingredients, capable of binding, leavening, enriching, and emulsifying, making them a kitchen superhero for everything from cakes to casseroles.