Asian Inspired Vermicelli Frittata

Asian Inspired Vermicelli Frittata

Health Rating
Prep Cook Ready in Servings
5 min 10 min 15 min 4


50 gm Soy Vermicelli, dry
2 tsp Sesame oil
1 medium leek(s) Leek (diced)
2 clove(s) Garlic
4 medium egg Egg
1/4 tsp Hot sauce
1 dash Salt
1 dash Black pepper


In a bowl, soak dry vermicelli noodles in boiling water; set aside.

In an 8 inch (20 cm) nonstick skillet, heat oil over medium heat. Cook leek and garlic for about 5 minutes or until softened.

Meanwhile, whisk together eggs, hot sauce, salt and pepper. Drain noodles and chop coarsely. Stir into egg mixture.

Pour egg and noodle mixture into skillet and stir to combine. Let cook, without stirring for about 4 minutes or until sides and most of the egg is set.

Place a plate over the skillet to cover and flip over skillet and plate. Slide frittata back into the skillet and return to medium heat.

Cook for about 5 minutes or until golden brown and when knife inserted in center comes out clean.

Cut into wedges to serve.

Nutrition Facts

Per Portion

Calories 145
Calories from fat 63
Calories from saturated fat 15.8
Total Fat 7.0 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.9 g
Cholesterol 170 mg
Sodium 110 mg
Potassium 101 mg
Total Carbohydrate 14.5 g
Dietary Fiber 1.2 g
Sugars 3.4 g
Protein 5.9 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.5
Vegetables 0.5

Energy sources

Recipe from:
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