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Ingredients
  • 1 cup green lentils
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic
  • 1 russet potato, diced very small
  • 2 cups baby spinach, chopped
  • 10 large eggs
  • ½ cup milk (see Cook's Note)
  • 1 teaspoon crushed red pepper flakes (less if you don’t like it to be a bit spicy)
  • 1 cup crumbled feta (see Cook's Note)
  • Chopped kalamata and green olives, chopped fresh parsley, sliced tomato and olive oil, for toppings
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