Egg, lentil and mushroom slice
300 g, sliced
2 clove(s), crushed
lentils, canned, rinsed, drained
1 can(s), (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.