Mini Ramen Noodle Frittatas Food

RAMEN NOODLE FRITTATA

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.

MINI FRITTATAS

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.

MINI RAMEN NOODLE FRITTATAS

Steps:

• Whisk the eggs together with one of the seasoning sachets from the ramen noodles. Discard the other one.
• Mix together the noodles, egg, bell pepper and carrot. You may find you need to chop some of the noodles into smaller pieces with the spoon as you go to make this more managable.
• Pour the mixture into a greased muffin tin. Sprinkle the tops with parmesan cheese and bake at 180 degrees Celcius until they are puffed and set - about 15 minutes.
• Allow to cool and remove from the tin. Serve as a light lunch with salad or as a snack.
• These freeze well.

RAMEN NOODLE FRITTATA

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.

RAMEN NOODLE FRITTATA

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.

SIMPLY BAKED MINI FRITTATAS

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.

MINI VEGETABLE FRITTATAS

Steps:

• Preheat oven to 375 degrees F. Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best).
• Saute the onion and garlic in the olive oil and butter until onion is clear.
• Add artichoke hearts, mushrooms and zucchini.
• Saute 5 to 10 minutes.
• Spoon this mixture into muffin tins about half way up.
• Beat the eggs with the salt, pepper and herbs until frothy.
• Mix in the grated cheese, then pour evenly over the top of the vege mixture.
• Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set.
• Let cool for 5 minutes.
• Use a knife to loosen the edges of each frittata and serve.