Baked Lentil & Broccoli Omelette with Caramelized Onions

Place the rinsed lentils in a saucepan and cover with water. Bring to a boil, then reduce to a gentle simmer and cook for about 25 minutes, until tender but not mushy.

Add the chopped broccoli to the lentils and cook for 1–2 minutes, just until bright green and slightly tender. Drain thoroughly and set aside.

Pour the oil into a large oven-safe pan and spread the sliced onions evenly over the bottom.

Place the pan in a cold oven, then set the temperature to 200°C / 400°F. Roast the onions for about 25 minutes, stirring once if needed, until soft and lightly caramelized.

While the onions cook, whisk the eggs in a large bowl with the water or milk, salt, and black pepper until well combined.

Stir in the minced garlic, sliced tomatoes, turmeric, and cumin, mixing well so the spices are evenly distributed.

Carefully remove the pan from the oven and evenly distribute the drained lentils and broccoli over the caramelized onions.

Pour the egg mixture evenly over the vegetables. Return the pan to the oven and bake for 10 minutes.

Remove the pan and gently push the partially set omelette toward the center with a spatula, allowing any uncooked egg to flow toward the edges.

Return to the oven and bake for another 15 minutes, or until fully set and lightly golden on top. Rest for a few minutes before slicing and serving.