Asian Oven Omelet

Contributed By: tscholes
Edna Hoffman - Taste of Home

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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Vegetarian
Meal Type: Breakfast & Brunch

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Ingredients

2 pkgs (3 oz Ea) ramen noodles
1/2 cup Thinly sliced celery
2 tsp Veg. oil
1 pkg (8 oz) sliced fresh mushrooms
4 tbsp Green onions, thinly sliced, divided
2 tbsp Minced fresh gingerroot
3 Eggs
6 Egg whites
1 tsp Sesame oil
1/2 tsp Sugar

Preparation

Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to pkg directions. Drain and rinse in cold water; transfer to a bowl and set aside.

Meanwhile, in a large nonstick, overproof skillet over medium heat, cook celery in veg oil for 1 min. Stir in the mushrooms, 2 tbsp green onions and ginger; cook and stir for 7 mins or until mushrooms are lightly browned. Stir in noodles.

Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread evenly into an even layer in the skillet. Cook on medium for 2 mins.

Bake, uncovered, at 350 F for 10-12 mins or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.