fritatta made with vegetables and noodles

Noodle, vege and herb frittata

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 courgetteszucchini, 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

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.

Nutrition Info (per serve)

Kilojoules 1410kJ

Calories 336cal

Protein 20g

Total fat 13g

–Saturated fat 3g

Carbohydrates 30g

–Sugars 13g

Dietary fibre 9g

Sodium 250mg

Calcium 140mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.