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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.
4.72
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
12
frittatas
Calories:
241
kcal
Author:
Kylie
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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
tablespoon
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.
Nutritional Information
Serving:
2
frittatas
|
Calories:
241
kcal
|
Carbohydrates:
23
g
|
Protein:
11
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
124
mg
|
Sodium:
695
mg
|
Fiber:
1
g
|
Sugar:
11
g
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