1 tbsp olive oil

3 green onions, chopped

2 garlic cloves, crushed

420 g can sweet corn kernels, drained

425 g can tuna in springwater, drained, flaked

250 g packet microwave long-grain white rice

1¼ cups chopped broccoli florets

1 zucchini, grated

1⅓ cups grated tasty cheese

8 eggs

Salad leaves, to serve

Sliced green onion, to serve

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Prepare the pan: Preheat the oven to 190°C (170°C fan-forced). Grease and line a 20 × 30 cm lamington pan with baking paper, leaving a 2 cm overhang.
Sauté aromatics: Heat olive oil in a small frying pan over medium-high heat. Add green onions and garlic, and cook for 2 minutes until softened.
Mix the filling: In a large bowl, combine the onion mixture, corn, tuna, rice, broccoli, zucchini, and 1 cup of cheese. Season with salt and pepper and mix well.
Assemble: Spoon the mixture into the prepared pan, pressing firmly with the back of a spoon to compact it.
Add eggs and cheese: Whisk the eggs in a jug and pour evenly over the mixture. Tap the pan lightly to remove air bubbles. Sprinkle the remaining cheese over the top.
Bake: Bake for 40–45 minutes or until golden and set through the center. Allow to stand for 15 minutes before slicing into squares.
Serve: Enjoy warm or chilled with salad leaves and extra green onion on top.

Add baby spinach, peas, or extra veggies for more greens.

Stir in Dijon mustard or lemon juice for a flavor boost.

Swap tuna for shredded chicken, salmon, or cooked lentils.

For a Mediterranean twist, add olives and sun-dried tomatoes.

Make in muffin tins for portable, grab-and-go portions.