Ingredients
2tbspolive oil
1bunchgreen onionschopped
5ozfresh baby spinach
3tbspwaterdivided
3ozramen noodlesflavor packets discarded
7largeeggs
¾cupgarlic-and-herb spreadable cheesesuch as Alouette®
¼tspsalt
¼cupparmesan cheesegrated
Preparation
Preheat the oven to 375 degrees F (190 degrees C).
Heat the oil in a 10-inch ovenproof skillet with the lid on over medium heat.
Cook the green onions, stirring occasionally, for 2 minutes, until softened.
Add half of the spinach and 2 tablespoons of water and cook, covered, for 1 minute, until wilted.
Stir the spinach with tongs, then add the remaining package spinach and remaining tablespoon of water.
Cook, covered, stirring once or twice, for 2 minutes, until tender. Remove skillet from heat.
Bring a saucepan of salted water to a boil.
Break each ramen noodle block into 4 pieces and cook, stirring occasionally, for 3 minutes, until just tender.
Drain the noodles in a colander, then rinse under cold water.
Toss the noodles with the spinach mixture in the skillet, then spread the mixture evenly over the bottom of the pan.
Blend the eggs, spreadable cheese, and salt in a blender until smooth.
Pour the egg mixture evenly over the spinach mixture.
Stir the spinach mixture gently with a fork.
Sprinkle top with Parmesan cheese.
Transfer the skillet to the oven, then bake for 35 minutes, until puffed slightly and a toothpick inserted in center comes out clean.
Cut into 4 wedges, serve from skillet, and enjoy!
