Noodle, vege and herb frittata

Instructions

1. Preheat the oven to 160ºC. Line a 22cm-round springform tin with baking paper or foil.
2. 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.
3. 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, courgette and corn and cook, stirring, for 2-3 minutes, or until vegetables are just softened. Set aside to cool.
4. 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.
5. 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.