Asian Oven Omelet Recipe

Name: Asian Oven Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (3 ounces each) ramen noodles; 1/2 cup thinly sliced celery; 2 teaspoons canola oil; 1 package (8 ounces) sliced fresh mushrooms; 4 tablespoons green onions, thinly sliced, divided; 2 tablespoons minced fresh gingerroot; 3 eggs; 6 egg whites; 1 teaspoon sesame oil; 1/2 teaspoon sugar; 1/2 teaspoon salt; 2 tablespoons reduced-sodium soy sauce

Servings: persons

2 packages (3 ounces each) ramen noodles
1/2 cup thinly sliced celery
2 teaspoons canola oil
1 package (8 ounces) sliced fresh mushrooms
4 tablespoons green onions, thinly sliced, divided
2 tablespoons minced fresh gingerroot
3 eggs
6 egg whites
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce

1
Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside.
2
Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.
3
Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes.
4
Bake, uncovered at 350u00b0 for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 packages (3 ounces each) ramen noodles, 1/2 cup thinly sliced celery, 2 teaspoons canola oil, 1 package (8 ounces) sliced fresh mushrooms, and more.

Yes, Asian Oven Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Oven Omelet

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