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Photo of Noodle frittata by WW

Noodle frittata

Total Time
35 min
10 min
25 min
Adding Hokkien noodles to frittata is a tasty way to bulk up your mixture, try adding broccoli, sweet potato and green beans as well.


Fresh hokkien noodles

220 g, (1/2 x 440g packet)

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced


300 g, cut into florets

Frozen green peas

1 cup(s), (120g), thawed

Orange sweet potato (kumara)

250 g, coarsely grated


5 medium

Skim milk

½ cup(s), (125ml)

Dried chilli flakes

1 tsp

Grated parmesan cheese

2 tbs


100 g, baby leaves

Balsamic vinegar

1 tsp


  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.


SERVING SUGGESTION: Cherry tomatoes. TIPS: If your frying pan handle is plastic, cover it with foil before grilling so it doesn’t melt. Store any leftovers in an airtight container in the fridge for up to 2 days. Gently reheat in the microwave or enjoy cold.