Mushroom and Arugula Ramen Frittata
  • Cooking Time: 30
  • Servings: 2
  • 2 cloves garlic, finely chopped
  • 1 1/2 tablespoons olive oil
  • 1 8-ounce package sliced mushrooms (preferably baby portabellos)
  • 2 teaspoons soy sauce
  • 1 5-ounce package baby arugula or spinach
  • 2 tablespoons water
  • 1 3-ounce package ramen noodles, coarsely broken; discard flavor packet
  • 5 large eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1 cup shredded cheddar, preferably sharp cheddar

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Cook garlic in oil in an ovenproof 10-inch skillet (preferably cast-iron) over medium heat, stirring, until softened and fragrant, about 1 minute. Add mushrooms and soy sauce and cook over medium-high heat, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 5 minutes. Add arugula in handfuls until slightly wilted, then add water and cook, covered with lid over medium heat, stirring occasionally, until tender, about 2 minutes. While arugula is cooking, bring 3 cups water to a boil in a 3 to 4-quart saucepan and cook noodles, partially covered, until just tender, about 3 minutes. Drain in a colander and rinse briefly under cold water. Stir noodles into skillet and spread mixture evenly. Meanwhile, preheat broiler. Whisk together eggs, milk, and salt. Reduce heat to low under skillet and add egg mixture, stirring gently. Sprinkle with half of Cheddar and cook, covered, over medium-low heat until egg mixture is almost set, 3 to 5 minutes. Sprinkle remaining Cheddar over frittata. Transfer skillet to broiler and broil 4 to 5 inches from heat until frittata is set and Cheddar is golden, 1 to 2 minutes. Let frittata stand at room temperature 5 minutes before cutting into wedges.