Ingredients
• 125g thin dried egg noodles
• 5 free-range eggs
• 310g can corn kernels, drained
• 1 small zucchini, grated
• ½ red capsicum, finely chopped
• 2 cups grated tasty cheese
• Cucumber and carrot sticks
Method
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Lightly oil a shallow 28cm round ovenproof flan dish (8-cup capacity).
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Cook noodles according to packet directions. Drain. Rinse under cold water and drain well.
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Place eggs in a large bowl. Whisk to combine. Stir in cooked noodles, corn, zucchini, capsicum and half the cheese. Pour into prepared dish. Sprinkle with remaining cheese.
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Cook in a moderate oven (180°C) for about 30 minutes, or until just set and golden. Remove from the oven. Cool completely in the dish. Cut slice into wedges. Refrigerate, covered until required.
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Serve in lunch boxes with cucumber and carrot sticks.
