Noodle, Zucchini & Potato Frittatas

Serves: 12

Style: Modern

Difficulty: Easy


270g Hakubaku Organic Somen noodles
Olive oil spray
6-7 eggs, lightly whisked (depends on size)
125 ml low fat milk
1 small potato or sweet potato, peeled, grated, excess liquid squeezed
1 zucchini, grated, excess liquid squeezed
handful spinach
1 tbsp parsley, chopped


Noodle, Zucchini & Potato Frittatas



Preheat oven to 180°C. Lightly spray twelve 1/2 cup (125ml) muffin pans with the oil to grease.
Cook the noodles according to packet instructions. Drain well.

Whisk together the eggs and milk until combined.
Combine the noodles, potato, zucchini, spinach and parsley. Divide mixture evenly into the muffin pans.
Carefully pour over egg mixture.
Bake for 25 minutes or until set and golden.
Set aside to cool slightly before transferring to a wire rack to cool completely.
May be eaten hot or cold.
Humus or sour cream make great dips for these frittatas.


* Other vegetables may be added. eg peas, grated carrot.
* Children love these as mini muffins as well.
* May also be cooked as a slice.



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