Noodle frittata
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Adding Hokkien noodles to frittata is a tasty way to bulk up your mixture, try adding broccoli, sweet potato and green beans as well.
Ingredients
Fresh hokkien noodles
220 g, (1/2 x 440g packet)
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Broccoli
300 g, cut into florets
Frozen green peas
1 cup(s), (120g), thawed
Orange sweet potato (kumara)
250 g, coarsely grated
Egg(s)
5 medium
Skim milk
½ cup(s), (125ml)
Dried chilli flakes
1 tsp
Grated parmesan cheese
2 tbs
Rocket
100 g, baby leaves
Balsamic vinegar
1 tsp
Instructions
1
Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
2
Heat oil in a large non-stick ovenproof frying pan (28cm base measurement) over medium heat (see note). Cook onion, stirring, for 5 minutes or until softened. Add broccoli and cook, stirring, for 2 minutes or until slightly softened. Add peas and sweet potato and cook, stirring, for 1 minute or until heated through. Add noodles and toss to combine.
3
Whisk eggs, milk, chilli and half the parmesan in a large jug. Pour egg mixture into pan and cook, uncovered, for 7–8 minutes or until almost set.
4
Meanwhile, preheat grill on high. Sprinkle frittata with remaining parmesan. Grill for 5 minutes or until frittata is golden and just set. Combine rocket and vinegar in a bowl. Cut frittata into wedges and serve with rocket salad.
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