Asian Oven Omelet
A wonderful source of low-cost protein, eggs are an ideal way to liven up any meal, especially if you're on a budget. If you enjoy egg foo yong, you're sure to like this recipe. —Edna Hoffman, Hebron, Indiana
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
Directions
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1Discard 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.
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2Meanwhile, 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.
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3Whisk 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.
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4Bake 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.
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