Vermicelli Frittata

eggs, frittata, omelette

2015 Kids Recipe Challenge Winning Recipe: 2nd Place! 

Beatrice, from Woodbridge, cooked up this recipe. This easy to make frittata has a hint of sesame flavour that is sure to please your family.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Makes:4 servings


  1. Serve the frittata with a drizzle of low sodium soy sauce.
  2. For a dipping sauce try low sodium hoisin or oyster sauce.


Small bundle thin rice vermicelli noodles

1 bundle (about 50 g)

Sesame oil

2 tsp (10 mL)

Leek, white and light green part, thinly sliced


Garlic cloves, minced



Chili sauce

1/4 tsp (1 mL)

Pinch each salt and fresh ground pepper



  1. In a bowl, soak noodles with boiling water; set aside.
  2. In an 8 inch (20 cm) nonstick skillet, heat oil over medium heat. Cook leek and garlic for about 5 minutes or until softened.
  3. Meanwhile, whisk together eggs, chili sauce, salt and pepper. Drain noodles and chop coarsely. Stir into egg mixture.
  4. Pour egg and noodle mixture into skillet and stir to combine. Let cook, without stirring for about 4 minutes or until sides and most of the egg is set.
  5. Place a plate over the skillet to cover and flip over skillet and plate. Slide frittata back into the skillet and return to medium heat.
  6. Cook for about 5 minutes or until golden brown and when knife inserted in centre comes out clean.
  7. Cut into wedges to serve.

Nutrition Information per serving: 

Calories: 96 kcal

Protein: 4 g

Fat: 2 g

Carbohydrate: 15 g

Fibre: 1 g

Sodium: 180 mg

Last Update – June 8, 2020

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