Yakisoba Frittata skillet topped with creme fraiche & Caviar

 In Recipes

I’m thinking this Fancy Yakisoba Frittata skillet topped with creme fraiche and caviar is going to be the answer to your holiday brunch Christmas dreams come true.

I was challenged to work with yakisoba noodles from JSLFoods and turn them into a breakfast dish so I got to thinking – how do we make it satisfying, simple, and SPECIAL for the holidays – without a lot of clean up required.  Did you know I don’t dig doing dishes?

Yakisoba means ‘pan-fried noodles’ and that’s exactly where the dish starts and ends – in the cast iron pan. They add a nice bite to this frittata and simulate what maybe a thinly sliced potato would do with a lot less work – coupled with the cremini mushrooms, roasted red pepper, caramelized onion, and spinach – in this very savory, Chrismas-y looking dish.  The ‘secret sauce’ is using cream cheese whisked with oat milk instead of heavy cream or whole milk to give this a luxurious mouthfeel with a lot less heaviness. I used non-dairy cream cheese myself, but feel free to use what you like.

Topped with a crown of creme fraiche and whitefish caviar just makes it oh-so-extra.  It’s also a great portable, macro-balanced starter to the day, goes great with a salad for a mid-day or evening meal. 

Nutrient-dense and delish!

Will you try it and let me know what you think?

Ingredients: 
  • 2 tablespoons pure coconut oil

  • 2 cloves garlic, crushed

  • 3 whole green onions, washed with eatCleaner, finely chopped

  • 1/2 cup cremini mushrooms, washed with eatCleaner, coarsely chopped

  • 2 cups fresh spinach, washed with eatCleaner and roughly chopped

  • 1/4 cup roasted red bell pepper (from the jar, drain liquid)

  • 2 packages @jslfoods yakisoba noodles, rinsed with hot water, plus 1/2 packet of seasoning

  • 6 whole eggs

  • 1 cup oat milk

  • 1/2 cup cream cheese, left at room temp for at least 30 min (I used @perfectday non-dairy cream cheese)

  • Pinch of salt and generous black pepper

  • 1/2 cup grated sharp cheddar cheese (I used non-dairy)

    Goodes! (optional but highly recommended)

  • Dollop of creme fraiche per slice

  • Spoon of whitefish caviar (or your favorite type)Sprinkle of green onions

Instructions: 
  1. Preheat oven to 400F.
  2. In a 10” cast iron skillet, heat coconut oil over medium-high and saute green onions and garlic until translucent.  Add mushrooms and roasted bell pepper and sauce another minute. 
  3. Add yakisoba and saute another 2 minutes. Add spinach and saute for another minute until slightly wilted.
  4. In a bowl, whisk together eggs, oat milk, and cream cheese until smooth. Add yakisoba seasoning, salt, pepper, and whisk again.
  5. Pour egg mixture over the veggies and turn the heat down to medium-low.  Allow eggs to cook for about 2-3 minutes until they start to set.
  6. Remove from heat and place uncovered on middle rack in oven.  Cook for 20 minutes.  Remove from oven, sprinkle grated cheddar over the top, and return to oven for another 15-20 minutes or until eggs have thoroughly cooked through. Remove from oven and allow to cool for 10 minutes before slicing and topping with the goodies!

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ENJOY & REMEMBER TO EAT CLEANER, EVERY DAY!


For more great tips and recipes from Chef Mareya, The Fit Foodie, visit www.eatcleaner.com or text EATCLEANER to 22828 to Join The Cleaner Plate Club!

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