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Instant noodle and vegetable Frittata Recipe

A delicious snack to satisfy those afternoon cravings!
Course Snack
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4



  • ½ cup mayonnaise
  • 2 tablespoon chilli garlic sauce
  • 2 tablespoon corn
  • 3 tablespoon shredded carrot
  • 2 tablespoon chopped capsicum
  • 1 tablespoon chopped green onion
  • 1 tablespoon chopped coriander
  • 1 teaspoon freshly chopped garlic
  • 1 ½ teaspoon finely chopped green chilies darmiyan hari mirch
  • 1/8 teaspoon pepper


  • ⅓ cup (60 grams) shredded cheddar cheese

Egg noodle mixture

  • 1 instant noodle (spicy flavor, like masala noodles )
  • ½ cup water
  • 4 large eggs
  • ¼ chicken cube
  • 1 tablespoon lemon juice
  • ½ teaspoon red chilli powder
  • salt to taste
  • 2 tablespoon oil


  • Boil noodles in ½ cup water with half packet of taste maker. Let it cool.
  • Mix mayonnaise, chilli garlic sauce, pepper and all vegetables in a bowl. Set aside.
  • In another bowl break eggs. Mix in remaining half packet of taste maker, lemon juice, red chili powder, and chicken cube in egg. Whisk well. Now add instant noodles and mix lightly.
  • Heat oil in a non stick fry pan on medium high flame. Add half of the egg noodle mixture and spread like an omelette. Reduce heat to medium.
  • Make another layer of vegetable filling on egg noodle mixture. Spread shredded cheese all over the vegetable filling.
  • Now pour remaining egg-noodle mixture. (Make layers quickly so egg base is not overcooked.)
  • Now slide the omelette into a plate. Cover the plate with the hot frying pan. And flip carefully. Cook the other side for 1-2 minute or until cooked. Slide into a serving plate and cut into triangle pieces.
  • Serve with ketchup.


If the frittata get spread or broken while flipping bring together in round circle with a spatula. As it cooks it will take a good shape.