Ramen Oven Omelet

Name: Ramen Oven Omelet
Ingredients: 2 (3 ounce) packages ramen noodles; 12 cup thinly sliced celery; 2 teaspoons canola oil (any you may have on hand works fine too); 1 (8 ounce) packagesliced fresh mushrooms; 4 tablespoons green onions, thinly sliced, divided; 2 tablespoons minced fresh gingerroot (dried works also); 3 eggs; 6 egg whites; 1 teaspoon sesame oil; 12 teaspoon sugar; 12 teaspoon salt; 2 tablespoons reduced sodium soy sauce (regular soy sauce can be used, 1 tablespoon soy sauce mixed with 1 tablespoon water will yield same)

12 ingredients

14 steps

Ingredients

2 (3 ounce) packages ramen noodles
12 cup thinly sliced celery
2 teaspoons canola oil (any you may have on hand works fine too)
1 (8 ounce) packagesliced fresh mushrooms
4 tablespoons green onions, thinly sliced, divided
2 tablespoons minced fresh gingerroot (dried works also)
3 eggs
6 egg whites
1 teaspoon sesame oil
12 teaspoon sugar
12 teaspoon salt
2 tablespoons reduced sodium soy sauce (regular soy sauce can be used, 1 tablespoon soy sauce mixed with 1 tablespoon water will yield same)

Directions

1

Save seasoning packets from ramen packages for another recipe.
2

Cook noodles as directed on package.
3

Drain and rinse noodles in cold water and set aside.
4

In a large oven proof skillet, cook celery in canola oil for 1 minute.
5

Stir in mushrooms, 2 tablespoons green onions, and ginger.
6

Continue to cook and stir for 7 minutes or until mushrooms are lightly browned.
7

Stir into noodles.
8

Whisk the eggs and egg whites, sesame oil, sugar, and salt.
9

Stir into noodle mixture and spread into even layer in skillet.
10

Cook on medium for 2 minutes.
11

Preheat oven to 350 and bake uncovered for 10-12 minutes, until set.
12

Cut into wedges.
13

Garnish with remaining green onions.
14

Drizzle with soy sauce.