Mini Ramen Noodle Frittatas Recipes

Steps:

• Bring a medium saucepan of water to a boil. Add the noodles and cook until al dente, about 2 minutes. Drain and toss with 1/2 teaspoon sesame oil; set aside.
• Heat 2 teaspoons vegetable oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the chicken and 2 teaspoons oyster sauce; season with salt and pepper. Cook, stirring, until the chicken is no longer pink, 2 to 3 minutes. Add the coleslaw mix, scallions, remaining 1 teaspoon sesame oil and a big pinch of salt. Cook until the coleslaw wilts, about 2 minutes. Remove the mixture to a bowl and wipe out the skillet.
• Whisk the eggs, pickled ginger, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the ramen and the chicken mixture. Heat 1 tablespoon vegetable oil in the skillet over medium heat. Add the egg mixture and reduce the heat to medium low. Stir gently with a rubber spatula until the eggs start setting, about 1 minute. Cook, undisturbed, until golden brown on the bottom and almost set on top, 7 to 8 minutes. Invert the frittata onto a plate, then slide back into the skillet and continue to cook until the egg is set, 3 to 6 minutes longer. Transfer to a platter.
• Meanwhile, heat the remaining 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Add the bok choy, remaining 1 teaspoon oyster sauce and a pinch each of salt and pepper. Cook until crisp-tender, 4 minutes. Serve with the frittata.

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F.
• Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Steps:

• Place noodles in a saucepan filled with boiling water, reserving the seasoning packet. Cook until tender, and drain. In a medium bowl, whisk together the eggs and seasoning packets from the noodles. Mix in noodles.
• Melt butter in a large skillet over medium heat. Add the noodle mixture, and cook over medium-low heat until firm, 5 to 7 minutes. Cut into fourths, and turn over to brown the other side for 1 to 2 minutes. Sprinkle cheese over the top, and serve.

Steps:

• Pre heat the oven to 180'C.
• Saute the onion in the 2 teaspoons of oil over med heat until soft.
• Place the grated carrot & courgette into a large bowl. Add the cooked onion, cheese, corn, flour, baking powder and salt.
• In another bowl combine the second measure of oil with the eggs.
• Pour the egg mix into the vegetable mixture and mix lightly.
• Spoon into 12 lightly greased muffin pans.
• Sprinkle with the seeds and bake in a moderate oven (180'C) for 30 minutes.
• Remove from oven and remove from pans. Either eat while hot or warm or, cool and use in packed lunches.

Steps:

• Preheat the oven to 375 degrees.
• Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.
• Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.
• Stir in the ham, cheese, and parsley.
• Fill prepared muffin cups almost to the top with the egg mixture.
• Bake until the egg mixture puffs and is just set in the center, about 10 to 15 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.

Steps:

• Cook noodles 3 minutes as package directs without soup base. Drain noodles and set aside.
• Beat eggs and seasoning packets in a medium bowl. Stir in cheese and green onions. Melt butter in a large nonstick frying pan. Add noodles and egg mixture and cook over medium heat for 7 minutes.
• Broil for 1-2 minutes until top is set. Invert onto serving plate and cut into wedges. Serve with salsa.

Steps:

• Place noodles in a saucepan filled with boiling water, reserving the seasoning packet. Cook until tender, and drain.
• In a medium bowl, whisk together the eggs and seasoning packets from the noodles. Mix in noodles.
• Melt butter in a large skillet over medium heat.
• Add the noodle mixture, and cook over medium-low heat until firm, 5 to 7 minutes.
• Cut into fourths, and turn over to brown the other side for 1 to 2 minutes.
• Sprinkle cheese over the top, and serve.