asian frittata with pineapple-ginger-mint salsa
Prep time
Cook time
Total time
Serves: 6 light lunch
  • Noodles
  • 75gms (1 packet) Instant Noodles – mushroom flavour
  • Vegetables
  • 1Tbsp (15ml) Vegetable oil
  • 500g (one packet) Findus Wok Thai vegetables
  • 1Tbsp (15ml) Coriander paste
  • 2 tsp (10ml) Garlic paste
  • 2Tbsp (15ml) Fresh mint, chopped
  • Salt
  • Milled black pepper
  • Egg mixture
  • 10 Eggs
  • ½ tsp (3ml) salt
  • Knob of butter
  • Salsa
  • 300g Pineapple – peeled and cored
  • 2Tbsp (30ml) Orange juice
  • ½ tsp (3ml) Orange zest
  • ½ tsp (3ml) Ginger crushed
  • 2tsp (10ml) Fresh mint, chopped
  • Notes
  • Frying pan size – 26 or 30 cm.
  • If you don’t have the right size frying pan – divide your mixture in two and make two frittatas.
  • If can use a non-stick frying pan.
  • If you don’t have a non stick frying pan butter the sides of the pan as well.
  1. Frittata- Prepare the instant noodles as per packet instruction. Put it in a sieve to strain. Set aside.
  2. Heat the oil in a saucepan over high heat and add the frozen vegetables.
  3. Add the coriander and garlic paste to the vegetables and stir fry for 5-7 minutes.
  4. Add the fresh mint and season with salt and pepper. Set aside.
  5. Whisk the eggs in a bowl and add the salt, stir fried vegetables and the drained noodles. Mix well with spoon.
  6. Melt the butter in a frying pan. When it starts to foam add the egg mixture. Turn the heat to low and let it cook gently for 12 minutes. The top should still be slightly runny.
  7. Preheat a grill. Pop the frittata in for only a minute or two. It must just set.
  8. Put your palette knife underneath the frittata to free it from the pan. Slide onto warm plate and serve with the pineapple salsa.
  9. Salsa- Cut the pineapple in small blocks and add the orange juice, orange zest, ginger and fresh mint. Allow it to marinade for a few minutes.
Recipe by Anél Potgieter at