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Egg, lentil and mushroom slice

Egg, lentil and mushroom slice

0
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Mushrooms

300 g, sliced

Garlic

2 clove(s), crushed

Egg(s)

8 medium

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Fresh flat-leaf parsley

¼ cup(s), chopped

Instructions

  1. Preheat oven to 200°C. Line a 16cm x 26cm (base measurement) baking tin with baking paper.
  2. 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.
  3. 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.

Notes

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.

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