Step 1Preheat the oven to 160°C. Line a 22cm round springform tin with baking paper or foil.
Step 2Place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside to soak for 5 minutes, or until softened. Drain and set aside to cool.
Step 3Heat half of the olive oil in a large non-stick frying pan over medium heat. Sauté onion for 1–2 minutes, or until softened. Add the garlic, carrot, zucchini and corn, and cook, stirring, for 2–3 minutes, or until vegetables are just softened. Set aside to cool.
Step 3Whisk the eggs and sour cream together in a large bowl. Stir through the spinach. Place the cooled vegetables and noodles in the prepared tin. Pour over the egg mixture and arrange vegetables evenly.
Step 4Bake frittata for 1 hour, or until golden and set in the middle. Slice into wedges and drizzle with sweet chilli sauce. Serve with salad, dressed with balsamic vinegar and remaining olive oil.