Name: Vegetable and noodle frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 76 gram packet chicken-flavoured, 99% fat-free 2-minute noodles; 1 cup frozen pea and corn mix; 1 carrot, coarsely grated; 200 gram broccoli, cut into small florets; 6 eggs, lightly whisked; 1 cup tasty cheese, grated; 20 gram butter; garden salad, to serve

Ingredients

76 gram packet chicken-flavoured, 99% fat-free 2-minute noodles

1 cup frozen pea and corn mix

1 carrot, coarsely grated

200 gram broccoli, cut into small florets

6 eggs, lightly whisked

1 cup tasty cheese, grated

20 gram butter

garden salad, to serve

Method

1.Place noodles in a heatproof bowl. Add flavour sachet (from noodle packet), pea and corn mix, carrot and broccoli. Cover with boiling water, stand for 2 minutes or until noodles are soft. Stir to separate noodles. Drain; cool in colander. Return to bowl. Add egg and cheese: mix well.

2.Preheat an oven-grill to moderately high. Melt butter in a 22cm (top diameter) ovenproof, non-stick frying pan over moderate heat. Swirl pan to cover base with butter.

3.Add egg mixture to pan, then spread out evenly. Reduce heat to low. Cook, without stirring, for 10 minutes or until base is brown and almost set.

4.Place pan under grill; cook frittata for 5 minutes or until browned. Stand in pan for 5 minutes. Serve with salad.

No ovenproof frying pan? Cover pan handle with several layers of foil to protect it while under the oven-grill. Quick ideas: Use 2-minute noodles to bulk out stir-fries, soups, omelettes and salads. Save money: Check the unit price on bulk packs; they’re usually significantly cheaper.
Note

Women's Weekly Food