1 package of ramen
3/4 cup water
1 cup frozen peas* or canned asparagus
1/2 cup chopped frozen spinach**
1 egg beaten well
1/4 cup Monterey Jack*** or Cheddar cheeses
1 tablespoon bacos****
Salt and pepper
1 tablespoon butter more for buttering deep dish ( 2 pads from the cafeteria)
Chopped fresh parsley (optional)
Butter a standard take-out microwaveable dish, 5 1/2 inch x 2 inch deep, (make sure it’s NOT Styrofoam or aluminum.)
In a small bowl add the frozen peas, run cold water over peas till they are not a solid mass, do not defrost and set aside (if using canned asparagus, drain, chop and set aside). Run cold water over frozen spinach, squeeze dry and set aside.
In a bowl beat the egg until frothy, add the cheese, bacos, salt, pepper, mix well and set aside
In a microwave-safe bowl, break the ramen sheets in half, you will end up with 4 pieces. Pour 3/4 cup of water over the ramen, make sure all the ramen has been coated. Cover the bowl with microwave-safe wrap, microwave for 2 minutes, remove the bowl from the oven. Unwrap (reserve the wrap) with 2 forks separate the ramen strands. Recover the bowl and microwave for 1 minute, remove the bowl from the oven, Do not uncover, let the bowl stand for 3 minutes.
Uncover the bowl add the peas and spinach, mix to incorporate, pour egg mixture over noodles. Gently pour mixture into the buttered container. Cover with microwave-safe wrap, microwave for 3 minutes. Remove the bowl from the oven, Do not uncover, let the frittata stand, for 3 minutes.
Place asparagus in the bottom of the buttered container and set aside. Add spinach to the egg mixture, mix well. Pour egg mixture over noodles, mix to incorporate. Gently scoop mixture on top of the asparagus. Cover with microwave-safe wrap, microwave for 3 minutes. Remove the bowl from the oven, Do not uncover, let the frittata stand, for 3 minutes. Uncover and serve.
TO PLATE, place plate over container and flip over. Garnish with chopped parsley.
*Store the frozen peas in a zip-lock bag, keep frozen for use in Pesto or Italian Egg Drop Soup with tofu.
**Store the frozen spinach in a zip-lock bag, keep frozen for use in Cannelloni Ramen Soup or Greek Egg Drop Soup
***Wrap the cheese and store to use in Burrito Bowl or South West Tacos
****Use the bacos in Ramen with Bacos and Edaname
Rah! Rah! Ramen
by Sara Childs
Paperback ISBN: 978-0-9898036-1-8 or
eBook ISBN: 978-0-9898036-3-2
128 Print pages
53 Recipes with full color photos
Interactive Direct Publishing
Link below to purchase