Spinach and Cheese Ramen Frittata

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

Step 1

Lightly heat your oven to 375°F (190°C). In a 10-inch ovenproof skillet with a lid, warm up some oil over medium heat. Toss in the green onions and cook them for a couple of minutes until they soften. Add one package of spinach along with 2 tablespoons of water, cover the skillet, and let it steam for about a minute until the spinach wilts. Give it a good stir with tongs, then add the second package of spinach and the remaining tablespoon of water. Cover again and cook for another 2 minutes or so, stirring once or twice, until everything is tender. Take the skillet off the heat.

Step 2

While the spinach cooks, bring a pot of salted water to a boil. Break each block of ramen noodles into four pieces and cook them for about 3 minutes until just tender. Drain the noodles and rinse them under cold water to stop the cooking. Add the noodles to the skillet with the spinach and mix everything together well, spreading it out evenly in the pan.

Step 3

In a blender, combine the eggs, spreadable cheese, and a pinch of salt. Blend until smooth, then pour this mixture over the spinach and noodles. Gently stir the mixture with a fork so the egg can flow underneath. Sprinkle some Parmesan cheese on top.

Step 4

Pop the skillet into the oven and bake for about 35 minutes, or until the frittata is puffed up and a toothpick comes out clean. Once it’s done, cut it into four wedges and serve straight from the pan.