Growing up, one of my staple after school snacks was the good old 2-minute noodle pack. If you were on the same page, you will understand the attraction of something that is so quick and simple and requires virtually no cooking skills whatsoever. Never mind a snack – what about the night’s where time is short and all you want is a quick dinner?
The thing is, while the noodles themselves provide a source of carbohydrate, they are very limited in their nutritional value and that little foil flavour sachet is high in salt. Too much salt is associated with high blood pressure, which is a risk factor for kidney disease and cardiovascular disease. The average Australian eats around three times more salt than we need for good health so we certainly don’t need to be adding more. Historically, the noodles were fried but now we have access to the 99% fat free versions that are vastly improved in the fat department.
With all of these things in mind, I gave some thought about how to utilise some 2-minute noodles hiding in the pantry, whilst adding some protein reducing the salt and the 2-minute noodle omelette was born.
Layers of freshly sliced onion, tomato and zucchini provide a ton of natural tastiness eliminating the need for adding the flavour sachet to the noodles. Eggs and melted cheese bring all the ingredients together for a super tasty dinner (or even a snack or lunch).
The 2-minute noodle omelette dishes up at least three serves of vegetables, quality protein, carbohydrate and a serve of calcium all in one super easy meal that everyone will love. This omelette is a quick dinner and a great alternative to cruising past and picking up a take-away meal. It’s super- easy on the pocket too. For the video on how it’s all put together you can check it out here.
A quick dinner – Two Minute Noodle Omelette
1 packet of 99% fat free 2 minute noodles, cooked according to directions but without flavour sachet
2 free range eggs, lightly beaten
40g grated reduced fat cheese
1/4 onion, thinly sliced
1/4 medium zucchini, thinly sliced
1 whole tomato, thinly sliced
Spray a large non-stick frying pan with cooking spray and arrange onion, zucchini and tomato in layers in the pan. Top with cooked noodles, distributed evenly over the vegetables and pour over egg. Sprinkle with grated cheese. Cook over low heat until egg starts to set at the side of the pan and then place fry pan under grill to finish the top of the omelette and brown the cheese.
Cut into quarters and serve.
Serves 1 adult or 2-3 kids under 12
Cost = $1.94