These little frittatas are a lunchbox hit! Enjoy them cold in the lunchbox or hot as an easy dinner, whatever way you eat them, these noodle and veggie frittatas are super yummy and so easy to make! These are perfect for upping your lunchbox game and making something fun and different that the kids will love.
Make them in advance, they are freezer friendly and defrost perfectly, so they make life just that little bit easier! I know that kids get sick of stuff easily, so switch up your offerings but throwing these into the school lunch mix. By having stuff in the freezer and ready to go, you can keep lunches changing without heaps of effort.
The noodles used in these have no flavourings or additives, but if that doesn’t bother you, you could use two packs of chicken or other flavoured noodles, depending on what your kids like. Keeping lunchboxes simple, easy to make and fun is part of our goal here at kidgredients! If you’re avoiding soy, then these would taste just as yummy with sweet chilli.
These are perfect for kids who love noodles as it means they are getting noodles, but without the mess- have you ever seen kids slurping noodles? There goes the washing regime for the week! No mess noodles is certainly speaking my language. I love popping veggies in them too- just for that little bit of extra goodness- and when they are eating something this yummy…they tend not to notice it (or not complain).
Love the lunchbox? It’s a yumbox original- what I use for my kids both 5 and 7. If you’re worried it won’t contain enough for your kids…then check out this post.
Noodle and veggie frittatas
Perfect for the lunchbox, these noodle and veggie frittatas are a fun way to include veggies and eggs! Freezer friendly and super delicious.
Ingredients
- 2 cakes of dried instant noodles, I used ayam brand
- 3 eggs
- 3 tbsps corn kernels
- 2 slices ham, cut into strips
- 1 spring onion, thinly sliced
- 1 zucchini, grated
- 1 tbsp soy sauce
- oil spray
Instructions
- Preheat oven to 180 degrees.
- Spray a 12 hole muffin pan with oil.
- Put the noodle cakes in boiling water and allow to sit for 5 minutes.
- Drain, break up and cut into mangeable lengths.
- Whisk the eggs, soy sauce, zucchini, corn and ham together in a jug.
- Pour the mix over the noodles.
- Divide the noodle mix between the holes of the muffin pan.
- Bake for 15 minutes at 180 degrees.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
These are freezer friendly!
The dietary information provided is from an online calculator. Please discuss dietary concerns with a dietitian.
Nutrition Information:
Yield:
6Serving Size:
2 frittatasAmount Per Serving: Calories: 241 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 124mg Sodium: 695mg Carbohydrates: 23g Fiber: 1g Sugar: 11g Protein: 11g
Jo says
Is there substitute for the eggs? A child at the kinder has egg allergies
kidgredients says
The eggs are used for binding in this recipe, so they might be difficult to replace. And the noodles are egg noodles too.
Kath says
Can I add cheese and still freeze?
kidgredients says
Yes! No probs!
Kylie says
Do you have any recommendations on how to freeze please?
kidgredients says
On a tray and then transfer to a container when solid!
Mel says
OMG my kids loved these, miss fussy was asking for more. They were so quick and easy to make, I did add an extra egg to the mix. Thank you so much for sharing.