Cheesy Spinach Ramen Frittata recipe
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Ingredients
- 2 tablespoons olive oil 1 bunch green onions, chopped 2 (5 ounce) packages fresh baby spinach 3 tablespoons water, divided 2 (3 ounce) packages ramen noodles (flavor packets discarded) 7 large eggs ¾ cup garlic-and-herb spreadable cheese (such as Alouette®) ¼ teaspoon salt ¼ cup grated Parmesan cheese
Nutrition Info
- 370.5 caloriescarbohydrate: 14.7 gcholesterol: 355.3 mgfat: 26.9 gfiber: 3.2 gprotein: 21.7 gsaturatedFat: 4.9 gservingSize: -sodium: 777.8 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Spinach Ramen Frittata
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Heat oil in a 10-inch ovenproof skillet (with lid) over medium heat. Cook green onions, stirring occasionally, until softened, about 2 minutes. Add 1 package spinach and 2 tablespoons water and cook, covered, until wilted, about 1 minute. Stir spinach with tongs, then add remaining package spinach and remaining tablespoon water. Cook, covered, stirring once or twice, until tender, about 2 minutes. Remove skillet from heat.
Meanwhile, bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Toss noodles with spinach mixture in skillet and spread mixture evenly over bottom of pan.
Blend eggs, spreadable cheese, and salt in a blender until smooth. Pour egg mixture evenly over spinach mixture. Stir spinach mixture gently with a fork to allow egg mixture to flow underneath. Sprinkle top with Parmesan cheese.
Transfer skillet to oven and bake until puffed slightly and a toothpick inserted in center comes out clean, about 35 minutes. Cut into 4 wedges and serve from skillet.