Noodle, vege and herb frittata
The addition of vermicelli noodles to this vege packed frittata makes for a filling, yet healthy meal. Try our tip and use a spiraliser or peeler to create carrot and courgette ‘noodles’.
Serves: 4
Time to make: 1 hr 20 mins
Hands-on time: 20 mins
Total cost: $9.00 / $2.25 per serve
(at time of publication)
Ingredients
- 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 courgettes, trimmed and spiralised (see tips)
- ¾ cup corn kernels, 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
Instructions
- 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, 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 courgette ‘noodles’. Stop when you reach the courgette seeds. Or cut wider ‘noodles’ with a vegetable peeler.
Nutrition Info (per serve)
-
Calories 336cal
-
Kilojoules 1410kJ
-
Protein 20g
-
Total fat 13g
-
–Saturated fat 3g
-
Carbohydrates 30g
-
–Sugars 13g
-
Dietary fibre 9g
-
Sodium 250mg
-
Calcium 140mg
-
Iron 3mg
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.
Photographer: Mark O'Meara
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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