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
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Serve the frittata with a drizzle of low sodium soy sauce.
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For a dipping sauce try low sodium hoisin or oyster sauce.
Ingredients
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Small bundle thin rice vermicelli noodles |
1 bundle (about 50 g)
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Sesame oil |
2 tsp (10 mL)
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Leek, white and light green part, thinly sliced |
1
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Garlic cloves, minced |
2
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Eggs |
4
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Chili sauce |
1/4 tsp (1 mL)
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Pinch each salt and fresh ground pepper |
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Directions
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In a bowl, soak noodles with boiling water; set aside.
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In an 8 inch (20 cm) nonstick skillet, heat oil over medium heat. Cook leek and garlic for about 5 minutes or until softened.
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Meanwhile, whisk together eggs, chili sauce, salt and pepper. Drain noodles and chop coarsely. Stir into egg mixture.
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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.
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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.
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Cook for about 5 minutes or until golden brown and when knife inserted in centre comes out clean.
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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