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
Why You'll Keep Making This
Cooking Secrets
- Use a non-stick skillet or well-seasoned pan to prevent sticking when cooking the eggs.
- Let the frittata rest for a few minutes after cooking to help it set and make slicing easier.
Step 1
Heat your oven to 375°F. In a 10-inch ovenproof skillet with a lid, warm up a bit of 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, and let it wilt for about a minute. Give it a stir with tongs, then add the second package of spinach and another tablespoon of water. Cover again and cook for another couple of minutes until everything is tender, then take the skillet off the heat.
Step 2
While the spinach is cooking, bring a pot of salted water to a boil. Break the ramen noodle blocks into quarters and cook them for about 3 minutes, stirring now and then to keep them from sticking. Drain the noodles and rinse them under cold water to stop the cooking. Add the noodles to the spinach in the skillet and spread everything out evenly.
Step 3
In a blender, mix together the eggs, spreadable cheese, and a pinch of salt until smooth. Pour this mixture over the spinach and noodles in the skillet. Use a fork to gently stir the spinach mixture, helping the egg mixture settle underneath. Sprinkle the top with Parmesan cheese.
Step 4
Pop the skillet into the oven and bake for around 35 minutes, or until the frittata is puffed up and a toothpick inserted in the center comes out clean. Slice it into wedges and serve it straight from the pan.
