Recipes and Cooking Ramen Noodle Frittata 5.0 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 20, 2015 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 3 ounce packages Soy sauce flavor ramen noodles, broken 8 eggs, lightly beaten ½ cup canned coconut milk ½ cup chopped green onions 2 tablespoon vegetable oil ¾ cup chopped red sweet pepper 2 tablespoon seasoned rice vinegar 1 teaspoon grated fresh ginger ⅛ teaspoon salt Pinch black pepper 1 ½ cup chopped napa cabbage 2 tablespoon snipped fresh cilantro Chopped peanuts and/or lime wedges (optional) Directions Preheat oven to 425°F. Set noodle seasoning packets aside. Bring a large saucepan of water to boiling. Cook noodles in boiling water about 2 minutes or until just tender. Meanwhile, in a bowl combine eggs, coconut milk, seasoning packets, and half of the chopped green onions. Drain noodles; stir into to egg mixture. Heat 1 tablespoon of the oil in a large oven-safe nonstick skillet. Add red pepper; cook and stir over medium heat about 3 minutes or until crisp-tender. Stir in egg mixture. As egg mixture begins to set, run a spatula around edge of skillet, lifting noodle mixture so uncooked portion flows underneath. Cook 4 to 5 minutes or until almost set (surface will be moist). Place skillet in oven. Bake 5 to 6 minutes or until set. Remove skillet from oven and cover; set aside for 10 minutes. Run a spatula around the edge of frittata to loosen and invert onto a baking sheet; invert again onto a serving platter. Meanwhile, in a bowl whisk together the remaining oil, vinegar, ginger, salt, and pepper. Add cabbage, cilantro, and the remaining green onions. Toss to coat. Serve on frittata. If desired, sprinkle with chopped peanuts and/or serve with lime wedges. Rate it Print Nutrition Facts (per serving) 458 Calories 28g Fat 32g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 458 % Daily Value * Total Fat 28g 36% Saturated Fat 11g 55% Cholesterol 372mg 124% Sodium 1126mg 49% Total Carbohydrate 32g 12% Total Sugars 4g Protein 19g Vitamin C 48.7mg 244% Calcium 101mg 8% Iron 4.3mg 24% Potassium 315mg 7% Folate, total 93.2mcg Vitamin B-12 0.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.