Ramen Omelet
photo by Montana Heart Song
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 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
- salt
- fresh ground black pepper
- salsa, fresca (NurseDi's Chilean Salsa #63836 is great)
directions
- Cook Ramen and drain.
- While the Ramen is cooking, heat an 8 inch saute pan over medium-high heat.
- Add Ghee.
- Saute (stir fry) Onions and Bell Peppers'til Onions are translucent.
- Season Egg mixture to taste with Salt and Pepper.
- Mix noodles with Onions and Bell Peppers.
- Add Egg mixture, Stir and spread evenly over bottom of the pan.
- Cook'til brown, 4-5 minutes, turn, cook other side'til brown, 4-5 minutes.
- Cut into wedges.
- Serve with Salsa Fresca.
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Reviews
-
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.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.