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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
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.

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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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