This was a last minute dinner the other night. I needed something easy that I could do one handed whilst juggling a cranky baby. The kiddies loved them.
 
I used unflavoured 2 min noodle cakes you find in the asian section of the supermarket. You can use 2 minute noodles instead, with or without the flavour sachet. 
 
Great for the lunchbox served cold too!
 
 
Noodle and Veggie Frittatas
Yields 8
A quick 15 minute dinner that kiddies are sure to enjoy!
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Prep Time
7 min
Cook Time
8 min
Total Time
15 min
Prep Time
7 min
Cook Time
8 min
Total Time
15 min
Ingredients
  1. 2 x 2 min noodle cakes, or equivalent in other noodles/zoodles
  2. 3 eggs
  3. 1/2 capsicum, roughly chopped
  4. 1/2 small zucchini, roughly chopped
  5. 10 small baby spinach leaves
  6. 1 clove garlic, peeled
  7. 1/2 onion, roughly chopped
  8. 40g grated cheese
  9. 1/2 tabs stock powder
  10. Pepper, to taste
Instructions
  1. Place noodles into rice basket. Put into place in tmx bowl.
  2. Pour over 500mls hot water.
  3. Cook at 100 degrees, speed 2 for 5 minutes.
  4. Drain water and set noodles aside.
  5. Place capsicum, zucchini, spinach, garlic and onion into bowl. Blitz on speed 7 for 4-5 secs until chopped. Add noodles and remaining ingredients. Blitz on reverse, speed 3 until just combined.
  6. I cooked these in my pie maker. You can cook in a greased muffin tin in the oven however until set. In my pie maker these took 8 mins.
  7. Mixture made 8 pie maker sized frittatas.
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