Ramen Oven Omelet

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• 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)

Recipe

• 1 save seasoning packets from ramen packages for another recipe.
• 2 cook noodles as directed on package.
• 3 drain and rinse noodles in cold water and set aside.
• 4 in a large oven proof skillet, cook celery in canola oil for 1 minute. stir in mushrooms, 2 tablespoons green onions, and ginger.
• 5 continue to cook and stir for 7 minutes or until mushrooms are lightly browned.
• 6 stir into noodles.
• 7 whisk the eggs and egg whites, sesame oil, sugar, and salt.
• 8 stir into noodle mixture and spread into even layer in skillet.
• 9 cook on medium for 2 minutes.
• 10 preheat oven to 350 and bake uncovered for 10-12 minutes, until set.
• 11 cut into wedges.
• 12 garnish with remaining green onions.
• 13 drizzle with soy sauce.