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Kat and Kevin Yares
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Ramen Noodle Frittata
One of the staples on our pantry shelves is ramen noodles. I love them cooked in a variety of ways, but one of our favorite summer meals is a ramen noodle frittata. Simple to make and easy on the budget, you can easily feed a family of four a delicious dinner using only a few ingredients.
3 packages ramen noodles, any flavor
1 package mixed vegetables
1/4 cup shredded cheese
3 tbs. butter or olive oil
Large, wide and deep cooking pot with lid
Start by cooking the three packages of ramen noodles according to package instructions. Drain and set aside.
In a large bowl, whisk the nine eggs until thoroughly mixed. Add in one package of mixed veggies (we like cauliflower, broccoli and carrots) and 1/4 cup of shredded cheese. Stir to mix.
If desired at this point, you could also add in 1 cup of cooked chicken, ham or crab meat.
Dump the drained ramen noodles into the egg mixture. Stir, using a heavy spoon or your hands, until the noodles are incorporated into the egg mixture.
Melt three tablespoons of butter in a heavy cook pot. Pour in the egg mixture. Cover the pot with the lid. Turn the heat to low and cook for 75 to 90 minutes.
Check the frittata after 75 minutes, if the eggs are completely set the dish is done. If not, recover and cook for another 15 minutes.
Cut into wedges to serve.