Cheesy Spinach Ramen Frittata Recipe

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.