ASIAN OVEN OMELET
Steps:
- Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside., Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles. , Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes. , Bake, uncovered at 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.
Nutrition Facts : Calories 221 calories, Fat 10g fat (4g saturated fat), Cholesterol 160mg cholesterol, Sodium 597mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
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Sue Priestley
[email protected]I'm always looking for new and exciting omelet recipes, and this one definitely fits the bill. The Asian flavors are a refreshing change from the usual cheese and ham omelet.
Diljaan Baloch
[email protected]This omelet is a great way to start the day. The protein and veggies keep me full and energized until lunchtime. It's also a great post-workout meal.
Prince Rain
[email protected]Love that this recipe uses simple ingredients that I usually have on hand. Makes it a great option for those busy weeknights when I don't have time to go shopping.
Yad Xettri
[email protected]Made this for a brunch party and it was a hit! Everyone raved about the fluffy texture and the unique flavor combination. Definitely a keeper!
Twana Rethabile
[email protected]Used this recipe as a base and added some crumbled sausage and a sprinkle of chili flakes. Turned out fantastic! The heat from the chili flakes really complemented the Asian flavors.
Cass Mica
[email protected]I'm not usually a fan of Asian-inspired dishes, but this omelet surprised me. The flavors were well-balanced and the texture was spot on. Will definitely make it again.
Joy Ndanu
[email protected]This is my go-to recipe for a quick and satisfying lunch. I usually double the recipe and save half for later. Microwaves perfectly the next day.
Enebuse Harrison
[email protected]This omelet is a great way to sneak in some veggies for picky eaters. My kids gobbled it up without even realizing they were eating bell peppers and mushrooms.
AD Connections
[email protected]I love the versatility of this recipe. I added some chopped ham and green onions, and it turned out amazing. The possibilities are endless!
Paul Gachagan
[email protected]The oven-baked method is a game changer! No more standing over the stove flipping omelets. This hands-off approach resulted in a perfectly cooked and evenly browned omelet.
Rofik Shlm
[email protected]I'm a beginner cook and this recipe was easy to follow. The omelet came out great, just like in the pictures. Can't wait to experiment with different fillings next time.
Joe Canavan
[email protected]Not a fan of omelets usually, but this one changed my mind. The addition of bell peppers and soy sauce gave it an interesting twist. Will definitely try it again with different veggies.
Anaye Chil
[email protected]Followed the recipe to a T and it turned out perfectly. The omelet was light and fluffy, with just the right amount of seasoning. Served it with some fresh fruit and it was a delightful brunch.
Metasebiya Solomon
[email protected]This Asian oven omelet was a hit with my family. The vegetables added a nice crunch and flavor, while the cheese brought it all together. Will definitely make it again!
Val Cally
[email protected]Absolutely loved this recipe! The unique blend of Asian flavors paired with the fluffy omelet was a taste sensation. Definitely adding this to my regular breakfast rotation.