6strips uncooked baconpork, turkey, or vegetarian, chopped
1/3cupsmall diced red onions
1largeor 2 small cloves garlic, minced
2cupsloosely packed spinach or arugulasliced chiffonade
1can diced tomatoes15 ounces, drained
1tablespoonchopped fresh tarragon
1tablespoonchopped fresh cilantro
Kosher salt and freshly ground black pepper
Preheat the oven to 400°F and position a rack in the center position. Whisk the eggs, dairy, and baking powder until smooth. Set aside.
Generously grease a large, oven-proof skillet, including the sides, with coconut or peanut oil. Add the bacon to the cold pan and place on a burner turned to medium. Cook the chopped bacon until the edges begin to brown, 5-10 minutes. Add the onions and garlic, and cook until soft.
While the onions cook, set a medium pot of water to boil. Add the ramen and cook according to package directions. Drain.
Add the greens, tomatoes, and a big pinch of tarragon and cilantro to the bacon mixture. Stir until the greens begin to wilt. Add the ramen noodles. Stir, level, and even out all of the ingredients of the bacon mixture. Slowly pour the eggs into the skillet and sprinkle the remaining herbs over the top. Cook, without disturbing, until the edges are set.
Transfer the pan to the oven, and bake until the top begins to puff, but is not fully set. Turn off the bake setting, and turn on the broiler (if you have a choice, select High). Leave the frittata under the broiler (still on the center-positioned rack) until the top sets and begins to turn golden. Remove from oven, taking care with the handle - it's super hot!
Use a thin metal spatula or knife to slice the frittata into 6ths. Then use the edge of the spatula or knife to loosen the frittata from the edge of the pan (this will be easy if the sides were sufficiently greased). Lift the slices from the pan and serve.
BLT Frittata with Ramen Noodles was originally published on https://soupaddict.com/blt-frittata/