Egg, lentil and mushroom slice
300 g, sliced
2 clove(s), crushed
Lentils, canned, rinsed, drained
1 400g can, (1x400g can)
Fresh flat-leaf parsley
¼ cup(s), chopped
- Preheat oven to 200°C. Line a 16cm x 26cm (base measurement) baking tin with baking paper.
- Heat a large non-stick frying pan over medium-high heat. Cook mushrooms and garlic with 1 tablespoon water, stirring, for 5 minutes or until tender (see tips). Set aside to cool.
- Combine eggs, lentils, parsley and mushroom mixture in a bowl. Season with salt and pepper. Pour mixture into prepared tin and smooth the surface. Bake for 25 minutes or until golden and set. Cut slice into rectangles to serve.
TIP: Adding a little water to the mushrooms and garlic stops them from sticking when cooking without oil. Store leftovers in an airtight container in the fridge for up to 2 days. VARIATION: Swap mushrooms for 2 carrots (coarsely grated). Serves with a salad of baby spinach leaves, cherry tomatoes and sliced cucumber.