Asian Oven Omelet Recipes

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.

FLUFFY JAPANESE OMELET

Steps:

• Whisk the eggs, baking powder and salt in a medium bowl until the yolks and whites are completely combined and the beaten eggs are frothy, about 2 minutes.
• Melt the butter in a small nonstick skillet over medium-low heat. Once the butter begins to foam, add the beaten eggs and immediately begin stirring with long chopsticks. Move the skillet on and off the heat in 5-second intervals to control the setting of the eggs. If your omelet is setting too quickly, reduce the heat to low. Push the edges of the omelet toward the center of the skillet as they begin to set, about 2 minutes. Large curds will form in the middle of the skillet. At this point, stop stirring with the chopsticks and swirl the skillet until the liquid is nearly completely set, about 3 minutes more. Remove the skillet from the heat. Use the chopsticks to gently loosen the edges of the omelet. Fold the omelet into a half-moon shape using both chopsticks. Return the skillet to low heat, tilting it at a 45-degree angle to allow any loose egg mixture to run to the edges and soft set, about 1 minute. Remove the skillet from the heat.
• Quickly roll the omelet away from you in the skillet until a log forms. Tilt the skillet and push the omelet out of it, landing it seam-side down over your cooked dish of choice. Make a lengthwise slice in the top of the omelet to reveal the soft-set curds.

OVEN OMELET

Steps:

• Whip eggs and milk together. Add in rest of ingredients.
• Pour into round casserole dish --> or pie dish.
• Cook at 350 for 20-25 minutes.
• Can also add meats like bacon, sausage, or ham. Also chopped tomatoes are good in this recipe --> just make sure you take all the gunk out (seeds). Asparagus lovers just chop and throw in, mighty tasty.
• Many different variations to this recipe.

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

ASIAN OMELET

Steps:

• Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.
• Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)
• Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.

BAKED ASIAN OMELET

Steps:

• Just preheat the oven to 160 C/325°F.
• Put the oils in a skillet, and gently saute the chilli, ginger, onions, and mushrooms for about 5 minutes, until soft and well combined.
• Beat the eggs with a hand blender, and pour the mixture over the vegetables.
• Top with the herbs, and place the pan in the oven. Or transfer the mixture to a pie dish and cook for about 20 minutes until set. YUM! YUM! YUM!

JILL'S ASIAN OMELETTE

Steps:

• Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
• To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
• To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
• To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.

ORIENTAL 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 degrees F for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.