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

Serve the frittata with a drizzle of low sodium soy sauce or try low sodium hoisin or oyster sauce as a dipping sauce.
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Leek, white and light green part	1
Garlic	2 cloves
Small bundle thin rice vermicelli noodles	1 bundle (about 50 g)
Sesame oil	2 tsp (10 mL)
Eggs	4
Chili sauce	1/4 tsp (1 mL)
Salt and fresh ground pepper	A pinch of each

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse leek and garlic under cool running water. Thinly slice the leek and mince garlic; set aside.
In a bowl, soak noodles with boiling water; set aside.
In an 8-inch (20 cm) nonstick skillet, heat oil over medium heat. Cook leek and garlic for about 5 minutes or until softened.
Meanwhile, whisk together eggs, chili sauce, salt and pepper. Drain noodles and chop coarsely onto a clean cutting board. Stir into egg mixture.
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.
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.
Cook for about 5 minutes until the internal temperature reaches 74 ºC (165ºF) on a digital food thermometer. Cut into wedges to serve.