Recipes+
Ingredients
Method
1.Place noodles in a large heatproof bowl. Cover with boiling water; stand for 2 minutes. Stir to separate strands; drain. Cook kumara in a large saucepan of boiling water for 6-10 minutes or until just tender; drain.
2.Preheat an oven-grill to high. Heat oil in a medium (18cm base measurement) non-stick frying pan over moderately low heat. Add onion and garlic; cook and stir for 5 minutes or until softened. Add kumara and noodles: stir to distribute evenly.
3.Whisk eggs in a large jug; season with salt and pepper. Pour into pan; stir to combine. Cook, without stirring, for 5 minutes or until slightly firm at the edge. Sprinkle parmesan over top. Place pan under grill: cook for 8 minutes or until top is golden and set. Stand for 5 minutes.
4.Combine rocket and hazelnuts in a medium bowl. Whisk vinegar and extra oil in a small jug. Pour dressing over rocket mixture; toss to combine. Cut frittata into wedges, then serve with rocket salad.
This hearty dish travels well for luncnboxes and picnics. You can make frittata up to 2 days ahead. Try using sauteed capsicum, cooked pumpkin or potato as variations.
Note
