Cheesy Ramen Egg Frittata with Caramelized Onions

Instructions

1. 1

   Preheat the oven to 375°F / 190°C.

2. 2

   Bring a pot of water to a boil. Add the instant ramen noodle cakes and cook for about 2 minutes, just until loosened and slightly tender. Drain well and set aside.

3. 3

   Heat the olive oil in an oven-safe skillet over medium heat. Add the sliced yellow onions and cook for 12–15 minutes, stirring often, until soft, golden, and caramelized.

4. 4

   Add the chopped spinach to the skillet and cook for 1–2 minutes, until wilted.

5. 5

   In a large bowl, whisk the eggs with the ramen soup packets until well combined.

6. 6

   Add the cooked ramen noodles and shredded mozzarella cheese to the egg mixture. Stir until evenly coated.

7. 7

   Pour the ramen-egg mixture into the skillet with the caramelized onions and spinach. Gently spread everything into an even layer.

8. 8

   Cook on the stovetop over medium-low heat for 3–4 minutes, until the edges begin to set.

9. 9

   Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the center is fully set and the top is lightly golden.

10. 10

    Remove from the oven and let the frittata rest for 5 minutes before slicing and serving.