Lunch: Ricotta Frittata

Ingredients

2 c. frozen green peas
3 package any flavor ramen noodle soup
1 container part-skim ricotta cheese
3 large eggs
1/2 c. milk
1/2 c. grated Parmesan cheese
1/4 tsp. Pepper
1 can chunky tomatoes

Instructions

Heat oven to 400 °F. Lightly grease a 13 x 9-inch baking dish.
Bring a half-filled 4- to 6-quart pot of water to boil. Add frozen peas and return to a boil. Break up noodles as directed on package and add to pot. Cook 3 minutes, stirring occasionally, or until noodles and peas are tender. Drain in a colander.
Meanwhile stir ricotta, eggs, milk, Parmesan, pepper and the 2 seasoning packets in a large bowl until blended. Stir in noodles and peas.
Transfer mixture to prepared baking dish and spread evenly. Bake about 20 minutes or until set.
Heat tomatoes in a saucepan or microwave until hot. Spoon over frittata. Cut in squares to serve.

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