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Backcountry Quarantine Cooking

Easy Cheesy Ramen Frittata with Lentine Alexis

By Lentine Alexis

 

Have some ramen packets hanging out in the pantry? PERFECT. You have everything you need to make this portable, practically foolproof, utterly perfect ramen frittata. Feel free to leave out the meat if you wish and add cooked veggies or torn greens instead and swap cheeses to your heart’s content. If you have cooked leftover noodles, these would be great here, too. You can use rice noodles or another gluten-free noodle if you wish as well. Make it your own for lunch at home, or for your next little outing into the wild. One more tip: If you leave a few of the little noodles poking out of the top of the frittata, they’ll crisp up in the oven—a nice little textural contrast to take this one over the top. 

Easy Cheesy Ramen Frittata

Makes 6-8 servings 

Ingredients: 

2 4.5 oz (9oz total dry) packages of dry ramen noodles, or other dry noodles 

Salt and pepper to taste

4 tablespoons butter or extra virgin olive oil

1/2 cup minced bacon or prosciutto, optional

8 eggs

1 cup fresh grated Parmesan cheese

¼ cup sliced scallions

¼ cup fresh herbs such as parsley, chives or basil (optional) 

 

Directions: 

If using leftover cooked noodles, chop them up. If using dried ramen noodles, bring a large pot of water to a boil and salt it. Cook pasta just shy of package directions, until barely tender (The noodles will continue to cook in the oven). Drain, and immediately toss in a wide bowl with half the butter or oil. Cool it a bit.

Heat oven to 350 degrees. Put remaining butter or oil (or half and half) in a large ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes (If not using meat, proceed).

In a large bowl, combine noodles with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Sprinkle with chopped scallions. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and sprinkle with snipped or chopped fresh herbs, and one last pinch of salt and pepper. Serve hot or at room temperature, and pack in slices for a savory treat on the trail. 

Lentine Alexis is a classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences, and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food.

Get more of Lentine’s recipes on her website, lentinealexis.com, or on her Instagram page @lentinealexis.