Cheesy Spinach Frittata with Ramen

A easy and delicious dish combines the cheesy goodness of a frittata with the fun twist of ramen noodles. Perfect for a quick breakfast or a cozy dinner, it’s a tasty way to enjoy spinach in a whole new way.

Ingredients 0/9

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 This Recipe Is So Delicious

This dish combines the creamy richness of cheese with the fresh taste of spinach, making it both comforting and nutritious. Adding ramen noodles gives it a fun twist and a satisfying texture that’s different from a traditional frittata.

Chef's Cooking Tips

- Use fresh spinach for the best flavor, but frozen works well if drained thoroughly.
- Cook the ramen noodles just until tender to avoid them becoming mushy in the frittata.
- Whisk the eggs well to ensure a light and fluffy texture throughout.

Step 1

Gently heat your oven to 375°F. In a 10-inch oven-safe skillet, 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 the skillet, and let it wilt for about a minute. Give it a stir with tongs, then add the rest of the spinach and another tablespoon of water. Cover again and cook for a couple more minutes until everything is tender. Take the skillet off the heat.

Step 2

While the spinach is cooking, 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, stirring occasionally. 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 mixture so the eggs can flow underneath. Sprinkle Parmesan cheese on top.

Step 4

Pop the skillet into the oven and bake for about 35 minutes, or until the frittata has puffed up a bit and a toothpick inserted in the center comes out clean. Let it cool slightly, then cut it into wedges and serve straight from the pan.

Perfect Side Pairings

Serve warm with a simple side salad or some fresh fruit for a balanced meal. A drizzle of hot sauce or a sprinkle of herbs like parsley or chives can add an extra layer of flavor.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to keep the texture soft and avoid drying out.

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By Arjun Patel

Recipe Contributor

Arjun enjoys creating straightforward recipes that work well in real kitchens.