Sweet Potato And Rice Noodle Frittata - cooking recipe

Ingredients

1 lb fresh rice noodles
1 medium sweet potato, peeled and cut into 3/4-inch pieces
1/4 cup plus 1 tbsp olive oil
1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
6 None eggs, at room temperature
1/3 cup grated Parmesan cheese
8 oz arugula leaves
1/4 cup hazelnuts, toasted and coarsely chopped
1/4 cup balsamic vinegar

Preparation

Place noodles in a large heatproof bowl. Cover with boiling water; let stand for 2 mins. Stir to separate strands; drain. Cook sweet potato in a large saucepan of boiling water for 6-10 mins, until just tender; drain.
Preheat the broiler to high. Heat 1 tbsp oil in a 7-inch nonstick skillet on medium-low heat. Add onion and garlic; cook and stir for 5 mins, or until softened. Add sweet potato and noodles; stir to distribute evenly.
Whisk eggs in a medium bowl; season with salt and black pepper. Pour into pan; stir to combine. Cook, without stirring, for 5 mins, or until slightly firm at the edge. Sprinkle Parmesan cheese over top. Place pan under broiler; cook for 8 mins, or until top is golden and set. Let stand for 5 mins.
Combine arugula and hazelnuts in a large bowl. Whisk vinegar and remaining 1/4 cup oil in a small bowl. Pour dressing over salad; toss to combine. Cut frittata into wedges. Serve with arugula salad.