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
- 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.
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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