Name: Asian Oven Omelet
Prep time: 35 min
Cook time: 35 min
Yield: 6
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 -; 6 large eggs -; 1 teaspoon sesame oil -; 1/2 teaspoon sugar -; 1/2 teaspoon salt -; 2 tablespoons reduced-sodium soy sauce -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Asian Oven Omelet

1. 2 packages (3 ounces each) ramen noodles -

2. 1/2 cup thinly sliced celery -

3. 2 teaspoons canola oil -

4. 1 package (8 ounces) sliced fresh mushrooms -

5. 4 tablespoons green onions, thinly sliced, divided -

6. 2 tablespoons minced fresh gingerroot -

7. 6 large eggs -

8. 1 teaspoon sesame oil -

9. 1/2 teaspoon sugar -

10. 1/2 teaspoon salt -

11. 2 tablespoons reduced-sodium soy sauce -

How to cook deliciously - Asian Oven Omelet

1. Stage

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. Stage

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 the ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.

3. Stage

Whisk the eggs, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes.

4. Stage

Bake uncovered at 350° for 10-12 minutes or until set. Cut into 6 wedges. Sprinkle with remaining 2 tablespoons green onions. Drizzle with soy sauce.