Preparation time : 15 mins Cooking time : 30 mins
Serves : 6-8
This slice makes a great alternative to a sandwich.
Ingredients
Cooking oil spray125g egg vermicelli pasta
5 eggs
310g can corn kernels, drained
1/2 red capsicum, finely chopped
2 cups grated tasty cheese
Green oak lettuce leaves, to serve
Method
1. Spray a shallow 28cm-round ovenproof flan dish with oil.
2. Cook pasta in a large saucepan of boiling salted water until almost tender. Drain and rinse under cold water. Drain well.
3. Place eggs in a large bowl. Whisk to combine. Stir in corn kernels, capsicum, pasta and half of the grated cheese.
4. Pour mixture evenly into prepared dish. Sprinkle with remaining grated cheese.
5. Cook, uncovered, in a moderate oven (180C) for 30 minutes, or until just set and golden. Cool completely. Refrigerate until ready to pack.
6. Cut spaghetti slice into wedges and pack into lunch box with lettuce leaves.
2. Cook pasta in a large saucepan of boiling salted water until almost tender. Drain and rinse under cold water. Drain well.
3. Place eggs in a large bowl. Whisk to combine. Stir in corn kernels, capsicum, pasta and half of the grated cheese.
4. Pour mixture evenly into prepared dish. Sprinkle with remaining grated cheese.
5. Cook, uncovered, in a moderate oven (180C) for 30 minutes, or until just set and golden. Cool completely. Refrigerate until ready to pack.
6. Cut spaghetti slice into wedges and pack into lunch box with lettuce leaves.
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