1/1 Photo of Ramen Oven Omelet
Amber of AZ's Note:
This recipe comes from Light & Tasty October/November 2004. It totals 5 points per serving. This recipe is great for new cooks, people on a budget, and families that need quick affordable meals.
My Private Note
Units: US | Metric
- 2 (3 ounce) packages ramen noodles
- 1/2 cup thinly sliced celery
- 2 teaspoons canola oil (any you may have on hand works fine too)
- 1 (8 ounce) package sliced fresh mushrooms
- 4 tablespoons green onions, thinly sliced, divided
- 2 tablespoons minced fresh gingerroot (dried works also)
- 3 eggs
- 6 egg whites
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons reduced sodium soy sauce (regular soy sauce can be used, 1 tablespoon soy sauce mixed with 1 tablespoon water will yield same)
- 1Save seasoning packets from ramen packages for another recipe.
- 2Cook noodles as directed on package.
- 3Drain and rinse noodles in cold water and set aside.
- 4In a large oven proof skillet, cook celery in canola oil for 1 minute. Stir in mushrooms, 2 tablespoons green onions, and ginger.
- 5Continue to cook and stir for 7 minutes or until mushrooms are lightly browned.
- 6Stir into noodles.
- 7Whisk the eggs and egg whites, sesame oil, sugar, and salt.
- 8Stir into noodle mixture and spread into even layer in skillet.
- 9Cook on medium for 2 minutes.
- 10Preheat oven to 350 and bake uncovered for 10-12 minutes, until set.
- 11Cut into wedges.
- 12Garnish with remaining green onions.
- 13Drizzle with soy sauce.
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Nutritional Facts for Ramen Oven Omelet
Serving Size: 1 (149 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 219.6
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 3.1 g
- Cholesterol 105.7 mg
- Sodium 822.0 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 0.7 g
- Sugars 1.8 g
- Protein 11.1 g