Ramen Oven Omelet

Recipe by Amber of AZ
READY IN: 45mins
YIELD: 6 wedges


  • 2
    (3 ounce) packages ramen noodles
  • 12
    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)
  • 6
    egg whites
  • 1
    teaspoon sesame oil
  • 12
    teaspoon sugar
  • 12
    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)


  • Save seasoning packets from ramen packages for another recipe.
  • Cook noodles as directed on package.
  • Drain and rinse noodles in cold water and set aside.
  • In a large oven proof skillet, cook celery in canola oil for 1 minute. Stir in mushrooms, 2 tablespoons green onions, and ginger.
  • Continue to cook and stir for 7 minutes or until mushrooms are lightly browned.
  • Stir into noodles.
  • Whisk the eggs and egg whites, sesame oil, sugar, and salt.
  • Stir into noodle mixture and spread into even layer in skillet.
  • Cook on medium for 2 minutes.
  • Preheat oven to 350 and bake uncovered for 10-12 minutes, until set.
  • Cut into wedges.
  • Garnish with remaining green onions.
  • Drizzle with soy sauce.