Noodle, vegie and herb frittata

The addition of vermicelli noodles to this vegie packed frittata makes for a filling, yet healthy meal. Try our tip and use a spiraliser or peeler to create carrot and zucchini ‘noodles’.

Serves: 4

Time to make: 1 hr 20 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

60g rice vermicelli noodles
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2 large carrots, peeled and spiralised (see tips)
2 large zucchini/ courgettezucchiniXszucchini, summer squashX, trimmed and spiralised (see tips)
¾ cup corn sweetcornXkernels, thawed if frozen
7 eggs
2 tablespoons lite sour cream
250g frozen spinach, thawed, squeezed of excess water
1 tablespoon sweet chilli sauce, to drizzle
4 cups salad greens, to serve
1 tablespoon balsamic vinegar, to serve
basil leaves, to serve

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Instructions

Stay Awake

Preheat the oven to 160ºC. Line a 22cm-round springform tin with baking paper or foil.
In a large heatproof bowl, place vermicelli noodles and cover with boiling water. Soak for 5 minutes, or until softened. Drain and set aside to cool.
In a large non-stick frying pan, heat half of the oil over medium. Sauté onion for 1-2 minutes, or until softened. Add garlic, carrot, zucchini/courgette and corn and cook, stirring, for 2-3 minutes, or until vegetables are just softened. Set aside to cool.
In a large bowl, whisk eggs and sour cream together. Stir through spinach. Place cooled vegetables and noodles evenly in the prepared tin. Pour over egg mixture.
Bake frittata for 1 hour, or until golden and set in the middle. Slice into wedges and drizzle with sweet chilli sauce. Serve with salad, dressed with balsamic vinegar and remaining olive oil. Scatter over basil leaves.

Variations

Make it gluten free: Check noodles, sour cream and sweet chilli sauce are gluten free.

HFG tip

Use a spiraliser for thin carrot and zucchini ‘noodles’. Stop when you reach the courgette seeds. Or cut wider ‘noodles’ with a vegetable peeler.

Nutrition Info (per serve)

Calories 336 cal

Kilojoules 1410 kJ

Protein 20 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 13 g

Dietary fibre 9 g

Sodium 250 mg

Calcium 140 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.