INGREDIENTS: 5 eggs 1/4 cup oyster sauce 1/4 cup milk 1/2 cup reduced-fat grated tasty cheese 1 tablespoon rice bran oil 2 green onions, thinly sliced 2 garlic cloves, crushed 1 large zucchini, grated 1 medium carrot, grated 1/4 cup frozen peas 125g can sweet corn kernels, drained, rinsed 1/2 x 440g packet thin egg noodles INSTRUCTIONS: Whisk eggs, oyster sauce, milk and cheese together in a bowl. Season with pepper. Heat oil in a 20cm (base) heavy-based non-stick frying pan over medium-high heat (see note). Add onion, garlic, zucchini, carrot, peas and corn. Cook, stirring, for 5 minutes or until softened. Add noodles. Toss well to combine. Pour egg mixture over noodle mixture. Reduce heat to medium. Cook for 8 minutes or until almost set. Meanwhile, preheat grill on medium. Grill slice for 3 to 4 minutes or until lightly browned and centre is firm to touch. Stand in pan for 2 minutes. Carefully slide onto a plate. Cut into wedges. Serve warm or cold. (Source: Australia's Super Food Ideas February 2013)
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