Ramen Omelet

READY IN: 30mins
Recipe by Pierre Dance

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."

Top Review by Montana Heart Song

I would make this again. A definite kid pleaser. I added more cut up chicken and white chopped onion, out of green onions. I used roasted red peppers also(Valasic. It is cheaper to buy them this time of year. I would recommend cooking in an omelet pan so you can flip. I flipped on a plate, then back into the pan, that is a risky move because I made more than the recipe called for. It was delicious without the salsa. I'll try next time with the salsa on the side. Thanks for posting.

Ingredients Nutrition


  1. Cook Ramen and drain.
  2. While the Ramen is cooking, heat an 8 inch saute pan over medium-high heat.
  3. Add Ghee.
  4. Saute (stir fry) Onions and Bell Peppers'til Onions are translucent.
  5. Season Egg mixture to taste with Salt and Pepper.
  6. Mix noodles with Onions and Bell Peppers.
  7. Add Egg mixture, Stir and spread evenly over bottom of the pan.
  8. Cook'til brown, 4-5 minutes, turn, cook other side'til brown, 4-5 minutes.
  9. Cut into wedges.
  10. Serve with Salsa Fresca.

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