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Corn, ham and noodle omelette

  • 0:15 Prep
  • 0:16 Cook
  • 2 Servings


  • 65g long-life dried noodles
  • 125g can corn kernels, drained, rinsed
  • 50g salt-reduced lean leg ham, finely chopped
  • 1 small zucchini, grated
  • 3 eggs
  • 2 teaspoons peanut oil


  • 1
    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain. Return to bowl.
  • 2
    Add corn, ham and zucchini to noodles. Place eggs and 1 tablespoon cold water in a jug. Whisk to combine.
  • 3
    Preheat grill to medium-high. Heat 1 teaspoon oil in a small, ovenproof frying pan over medium-high heat. Add half the noodle mixture. Cook for 1 to 2 minutes or until heated through.
  • 4
    Pour half the egg mixture over noodle mixture. Cook for 2 to 3 minutes or until egg mixture is almost set. Place under grill. Grill for 2 to 3 minutes or until golden and egg mixture has set. Transfer omelette to plate. Repeat with remaining noodles and egg mixture. Cut into wedges. Serve.

Source: taste.com.au


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