Asian Egg-Noodle Frittata

ASIAN EGG-NOODLE FRITTATA
2 (3-oz.) pkg. Oriental-flavor ramen noodles, broken
8 eggs, lightly beaten
½ c. canned coconut milk
½ c. chopped green onions
2 T. vegetable oil
1 c. chopped red bell pepper
2 T. seasoned rice vinegar
1 t. grated fresh ginger
Salt, black pepper
1 ½ c. chopped Napa cabbage
2 T. snipped fresh cilantro or parsley
Chopped peanuts and lime wedges, optional garnish

1. Preheat oven 425.
2. Bring large saucepan of water to boil.
3. Add noodles (do not add seasoning packet). Cook about 2 minutes or until tender.
4. In a bowl, combine eggs, milk, contents of noodle seasoning packet, and half of green onions.
5. Drain noodles and stir in egg mixture.
6. Het 1 T. of oil in large nonstick skillet.
7. Add bell pepper and cook until crisp tender.
8. Stir in egg mixture.
9. As egg mixture begins to set, run spatula around edge of skillet, lifting noodle mixture so uncooked portion flows underneath.
10. Cook 4-5 minutes or until eggs are almost set (surface will be moist.)
11. Place skillet in oven.
12. Bake 5-6 minutes or until set.
13. Remove from oven and cover. Let stand 10 minutes.
14. Run spatula around edge of frittata to loosen. Invert to a baking sheet and invert again to serving platter.
15. In bowl whisk together the remaining oil and bell pepper, rice vinegar, ginger and salt and pepper.
16. Add cabbage, cilantro and remaining green onions. Toss to coat.
17. Serve on frittata. You can sprinkle with peanuts and serve with lime wedges.