Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Set noodle seasoning packets aside. Bring a large saucepan of water to boiling. Cook noodles in boiling water about 2 minutes or until just tender. Meanwhile, in a bowl combine eggs, coconut milk, seasoning packets, and half of the chopped green onions. Drain noodles; stir into to egg mixture.

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  • Heat 1 tablespoon of the oil in a large oven-safe nonstick skillet. Add red pepper; cook and stir over medium heat about 3 minutes or until crisp-tender. Stir in egg mixture.

  • As egg mixture begins to set, run a spatula around edge of skillet, lifting noodle mixture so uncooked portion flows underneath. Cook 4 to 5 minutes or until almost set (surface will be moist). Place skillet in oven. Bake 5 to 6 minutes or until set. Remove skillet from oven and cover; set aside for 10 minutes. Run a spatula around the edge of frittata to loosen and invert onto a baking sheet; invert again onto a serving platter.

  • Meanwhile, in a bowl whisk together the remaining oil, vinegar, ginger, salt, and pepper. Add cabbage, cilantro, and the remaining green onions. Toss to coat. Serve on frittata. If desired, sprinkle with chopped peanuts and/or serve with lime wedges.

Nutrition Facts

458 calories; fat 28g; cholesterol 372mg; saturated fat 11g; carbohydrates 32g; mono fat 5g; poly fat 6g; insoluble fiber 2g; sugars 4g; protein 19g; vitamin a 1795IU; vitamin c 48.7mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 0.6mg; vitamin b6 0.3mg; folate 93.2mcg; vitamin b12 0.9mcg; sodium 1126mg; potassium 315mg; calcium 101mg; iron 4.3mg.
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