Doner-Bread Noodle Frittata with Spiced Cheese Crumble
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Ingredients
Instructions
- 1
Preheat a medium ovenproof skillet over medium heat; add oil and swirl to coat.
- 2
In a bowl, beat eggs with soy sauce, mirin/sugar (if using), salt, pepper, and the chosen 1/2 tsp spice blend.
- 3
Add the drained noodles to the egg mixture and toss to combine so noodles are evenly coated.
- 4
Scatter torn doner bread pieces in the hot skillet; toast 1–2 minutes until they begin to brown and crisp.
- 5
Pour the noodle-egg mixture over the bread in the skillet, spreading evenly. Press gently so noodles settle.
- 6
Sprinkle grated cheese evenly over the top.
- 7
Reduce heat to low and cook uncovered 4–5 minutes until edges set and bottom is golden (skewer the center—if mostly set, proceed).
- 8
Transfer the skillet to a preheated oven broiler (or 200°C/390°F oven) for 2–4 minutes to finish the top and melt/char the cheese—watch closely to avoid burning.
- 9
Remove, let rest 2 minutes, sprinkle sesame seeds or chili flakes if using, slice into wedges and serve warm.
- 10
Savory, umami-forward from soy and cheese, with crunchy toasted bread and a warm, eggy noodle center. The chosen spice blend adds either Middle Eastern warmth (shawarma), Indian depth (garam masala), or Japanese heat (ichimi).
A quick Japanese-fusion weeknight dinner: comforting noodles and eggs made into a frittata, with torn doner bread for texture and a spiced melted cheese crumble for umami and crunch.
