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The Boston Globe

Food & dining

Recipe for meatball and rice-noodle frittata

Karoline Boehm Goodnick for The Boston Globe

Serves 4

1tablespoon canola oil
1tablespoon toasted
sesame oil
½large red bell pepper, cored, seeded, and chopped
2cups rice noodles in
ginger dressing
12cooked turkey meatballs, halved
6eggs
½teaspoon salt
¼teaspoon black pepper
2tablespoons chopped fresh cilantro
Chili-garlic sauce, such as sriracha (for serving)

1. Set the oven at 375 degrees.

2. In a 10-inch nonstick skillet with a heatproof handle over medium-high heat, heat the canola and sesame oils. Add the bell pepper and cook, stirring occasionally, for 3 minutes.

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3. Add the noodles and meatballs and turn the mixture in the pan a few times. Spread mixture evenly in the pan. Cook, without disturbing, for 2 minutes.

4. In a medium bowl, whisk the eggs, salt, and black pepper.

5. Reduce the heat under the skillet to medium and gently pour the egg mixture into it. Cook, without moving, for 2 to 4 minutes or until the egg at the edges begins to set.

6. Transfer the skillet to the oven. Cook for 15 to 18 minutes or until the eggs set. Remove the pan from the oven and let sit for 1 minute.

7. Run a rubber spatula around the noodle egg cake, tilt the pan, and slide the cake out onto a plate. (If it sticks, serve it from the pan.) Cut into wedges. Sprinkle with cilantro and serve hot or warm with chili-garlic sauce.

Lisa Zwirn

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