• 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
Lightly oil a shallow 28cm round ovenproof flan dish (8-cup capacity).
Cook noodles according to packet directions. Drain. Rinse under cold water and drain well.
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.
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.
Serve in lunch boxes with cucumber and carrot sticks.