Chicken, Sweetcorn and Noodle Frittata
Serves
|
Preparation
|
Cooking
|
Difficulty
|
| 6 | 15 min | 40 min | Easy |
Ingredients
- 450g Fantastic Fresh Hokkien Noodles
- 2 cups cooked shredded chicken breast
- 3 spring onions, finely sliced
- 2 cloves garlic, peeled and chopped
- 1 long red chilli, deseeded (optional) and chopped
- 1 cup corn kernels
- ½ cup coriander leaves, roughly chopped
- ¾ cup grated cheddar
- 125g creamed corn
- 8 extra-large eggs, lightly beaten
- 2 tbsp soy sauce
- Sea salt
- Freshly ground black pepper
Method
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Step 1
Preheat the oven to 180°C. Grease a 25cm x 30cm baking dish and line with baking paper.
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Step 2
Prepare the noodles according to pack instructions. Drain, rinse under cold water and roughly chop.
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Step 3
Put the cooked noodles, chicken, spring onions, garlic, chilli, corn kernels, coriander, cheddar and creamed corn together in a large mixing bowl, stirring gently to combine.
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Step 4
Place noodle mixture into a prepared baking dish.
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Step 5
Place the eggs, soy sauce, salt and pepper together in a large jug and whisk until well combined.
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Step 6
Pour egg mixture over the noodles, stirring gently until noodles are evenly coated in the egg mixture.
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Step 7
Bake in preheated oven for 40 minutes or until frittata is golden and just cooked. Allow to cool slightly before removing from pan.
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Step 8
Serve frittata hot or cold with extra coriander.
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