Noodle-Soup Frittata
Even
wondered what to do with leftover soup other than serving it as soup
again? Well, I did too, and put my thinking cap on. Having eaten all
the meatballs out of yesterday's soup, all that was left over was noodles
and vegetables. Thinking back to my mum's baked spaghetti some 40
years ago, I had an idea. Draining the water off, I was left with a
nice filling for a frittata. I also raided the fridge for other
orphaned bits and pieces, finding the crushed soya beans and some
Parmesan and mozzarella cheeses.
Serves
2
Syn
Free on Extra Easy providing you use the cheese as your Healthy Extra
A
I
fried up a couple of sliced onions in a little Fry Light and while
that was cooking, mixed four eggs with the grated cheeses and crushed
soya beans. Once the onion was soft, I chucked the noodle mix in the
pan and stirred to heat it up, then shook the pan to level it all
out. I carefully poured the egg-bean-cheese mixture evenly over the
noodles and spread it right out to the edges. Turning down the heat a
little, I covered the pan with a lid while I grilled some tomatoes
and placed a handful of salad on a couple of plates. As soon as the
frittata had firmed up, I served it with the salad and tomatoes, and
some Extra Light Mayonnaise on the side (½ syn per tablespoon).
It
worked surprisingly well, even Husband was impressed; and it gives me
great pleasure to have created a new dish out of leftovers.
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