1/2 Photos of Ramen Omelet
Pierre Dance's Note:
When the weather is too hot to cook in the RV I take the Propane camp stove or the toaster over outside to cook, in the shade, on the picnic table. This is a simple and easy 2 pan meal that lends itself to outdoor cooking. This a great way to use one of the 1/2 cup bags of roast chicken you should have in the freezer. My Mother used to say, "Never roast a chicken! The oven is on anyway so it doesn't cost any more to roast two of them and you can always find a use for a bit of chicken."
My Private Note
Units: US | Metric
- 1 package ramen noodles, broken into small pieces. (Throw away the 'flavor pack' you don't need the sodium.)
- 2 tablespoons ghee (clarified butter)
- 4 -5 green onions, thinly sliced,whites & light green only
- 1/4 red bell pepper, chopped
- 1/4 green bell pepper, chopped
- 1/2 cup cooked chicken, chopped
- 3 eggs, lightly beaten
- fresh ground black pepper
- salsa, fresca (NurseDi's Chilean Salsa #63836 is great)
- 1Cook Ramen and drain.
- 2While the Ramen is cooking, heat an 8 inch saute pan over medium-high heat.
- 3Add Ghee.
- 4Saute (stir fry) Onions and Bell Peppers'til Onions are translucent.
- 5Season Egg mixture to taste with Salt and Pepper.
- 6Mix noodles with Onions and Bell Peppers.
- 7Add Egg mixture, Stir and spread evenly over bottom of the pan.
- 8Cook'til brown, 4-5 minutes, turn, cook other side'til brown, 4-5 minutes.
- 9Cut into wedges.
- 10Serve with Salsa Fresca.
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Nutritional Facts for Ramen Omelet
Serving Size: 1 (112 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 392.4
- Calories from Fat 236
- Total Fat 26.2 g
- Saturated Fat 12.5 g
- Cholesterol 376.2 mg
- Sodium 380.6 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 1.3 g
- Sugars 2.2 g
- Protein 21.0 g