Asian Oven Omelet

Name: Asian Oven Omelet
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

12 ingredients

4 steps

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

Directions

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 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.