Cheesy Spinach Ramen Frittata

• 2 tablespoons olive oil

• 1 bunch green onions, chopped

• 2 (5 ounce) packages fresh baby spinach

• 3 tablespoons water, divided

• 2 packages (3 ounces) 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

1. Preheat oven to 375 degrees F (190 degrees C).

2. 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.

3. 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.

4. 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.

5. 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.

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Nutrition Facts (per serving)

371Calories27g Fat15g Carbs22g Protein

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Nutrition FactsServings Per Recipe4Calories371% Daily Value *Total Fat27g34%Saturated Fat5g25%Cholesterol355mg118%Sodium778mg34%Total Carbohydrate15g5%Dietary Fiber3g11%Total Sugars2gProtein22gVitamin C31mg153%Calcium249mg19%Iron5mg25%Potassium768mg16%

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