Uncle Dobo’s Ramen Omelet
photo by Bonnie G #2
- Ready In:
- Cook the ramen according to package directions, but without adding the seasoning packet (too much sodium, so toss the packet). Drain well.
- Melt the butter in a pan, then add the Parmesan and stir well. The cheese should almost become like a paste together with the butter.
- Add the cooked noodles and stir well to coat.
- In a bowl mix together the egg and onion/scallion/chives.
- Pour the egg mixture over the noodles in the pan and stir well.
- Cook omelet until egg has set, then flip half of the omelet over the other.
- You can garnish with extra Parmesan, if you like. Serve.
- Makes 2 big servings.
Questions & Replies
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Really enjoyed this. I made it specifically for my vegetarian daughter who thought that it was very good. Next time I might add a dash of dried Italian seasonings. I made the omelet using 1 minced green onion. I can also see doing something Asian with this recipe, adding cooked shrimp or pork would be good also.
Great noodly omelet! I had to quit eating Ramen because of the high sodium so I really liked step #1 (THROW IT OUT!) I did use a little less butter and Parm with a chopped green onion. This was very yummy! I will be making it again, Thanks for sharing the recipe Uncle Dobo! Made for Zaar Chef Alphabet Soup Game.
This was delicious! I've been home with pneumonia,and have been living on chicken ramen soup loaded with garlic and cayenne pepper. Today for lunch I wanted something more substantial. I came across this recipe, and had to give it a try. So, to the eggs I added the scallions, 3chopped garlic cloves, ,italian seasoning, and cayenne. After sauting the cheese and butter added the noodlesI and a few baby spinach leaves chopped as well as two slices of low sodium deli ham. It didn't exactly stay together on the form of an omelet, more like a half flipped pancake bit, nonetheless it tasted amazing, and I nibble on it through our the day. My husband said it smelled nice and cheesy, and then yelled at me for being up! I will definitely make this again. This could easily be made for B, L or D. Thanks for posting this recipe.
RECIPE SUBMITTED BY
I'm from Alaska, a Tlingit (prounounced "klingit") native American and Norwegian. I love food! If I could live on the ocean, I would. Fishing is where I find peace. My name is Darrell but my nephew calls me "Uncle Dobo" and these days many family members do, too. Someday I hope my sisters will have RecipeZaar accounts, too, so they can share their recipes with all our family members more easily. :) I'm good friends with <a href="http://www.recipezaar.com/member/39547">Julesong</a> and her husband <a href="http://www.recipezaar.com/member/39857">Steingrim</a>, and they're great cooks. They cook a lot more "ethnic" food than I'm used to - I'm more a meat and potatoes kind of guy - but I'm coming to like some of the food styles they eat a lot. My nephew, Julesong, and myself are collecting native Alaskan recipes these days, so you'll soon be seeing some of them appear in my list. Julesong types them up for us (and maintains my Zaar account for me). The ingredients will probably be unusual for most Americans, but I think it's important to collect the information about our Native Alaskan American heritage and share it with others. My nephew Jared collected some of them from family members while visiting Anchorage.