Ramen Omelet Recipes

EASY RAMELETTE

Easy Ramelette image

A crazy idea that ends up to be the best of both worlds: ramen and omelette smashed together in one skillet! Easy to make and a great quick breakfast (especially if you were over-served the night before)!

Provided by Nick

Categories Breakfast

Time 10m

Yield Serves 1.

Number Of Ingredients 5

Ingredients

1 package ramen noodles
2 large eggs
1 teaspoon oil
Chili garlic sauce, garnish
Scallions, garnish

Steps:

Cook ramen according to package but don't add spice pack to water. When ramen is cooked, drain it, rinse with cold water, and then dry it on a few paper towels.
Whisk together eggs with 2 teaspoons of spice seasoning from ramen package.
Heat a small nonstick skillet over medium heat. Add oil and half of the ramen noodles (you can save the rest for your next ramelette!) Let the noodles cook for one minute.
Add whisked eggs and stir the eggs gently to make sure they are evenly distributed. Cook for about 2 minutes until eggs are set.
Flip the omelette! Be confident with it and use a spatula to help lift it. Cook for another 30-60 seconds on the second side.
Slide ramelette out onto a plate and cut into quarters. Garnish with chili garlic sauce and scallions.

Nutrition Facts : ServingSize 1 omelette, Calories 239, Carbohydrate 12g, Protein 14g, Fat 14g

UNCLE DOBO'S RAMEN OMELET

Uncle Dobo's Ramen Omelet image

This is a very popular recipe with my family of sisters and their kids. Both my sisters claim this recipe as "theirs." ;) Good for breakfast or even dinner. I've heard that a lot of college kids and bachelors like this one, too. It tastes great, but since it's full of butter, noodles, and cheese it's not something I make often.

Provided by Uncle Dobo

Categories Breakfast

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 ounce) package ramen noodles
3 tablespoons butter
1/4 cup grated parmesan cheese
2 eggs, beaten
2 tablespoons chopped scallions or 2 tablespoons chopped chives, to taste
grated parmesan cheese, for garnish (optional)
Tabasco sauce, for serving (optional)
salsa, for serving (optional)

Steps:

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.

RAMEN OMELET

Ramen Omelet image

When the weather is too hot to cook in the RV I take the Propane camp stove or the toaster over outside to cook, in the shade, on the picnic table. This is a simple and easy 2 pan meal that lends itself to outdoor cooking. This a great way to use one of the 1/2 cup bags of roast chicken you should have in the freezer. My Mother used to say, "Never roast a chicken! The oven is on anyway so it doesn't cost any more to roast two of them and you can always find a use for a bit of chicken."

Provided by Pierre Dance

Categories One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 package ramen noodles, broken into small pieces. (Throw away the 'flavor pack' you don't need the sodium.)
2 tablespoons ghee (clarified butter)
4 -5 green onions, thinly sliced,whites & light green only
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1/2 cup cooked chicken, chopped
3 eggs, lightly beaten
salt
fresh ground black pepper
salsa, fresca (NurseDi's Chilean Salsa #63836 is great)

Steps:

Cook Ramen and drain.
While the Ramen is cooking, heat an 8 inch saute pan over medium-high heat.
Add Ghee.
Saute (stir fry) Onions and Bell Peppers'til Onions are translucent.
Season Egg mixture to taste with Salt and Pepper.
Mix noodles with Onions and Bell Peppers.
Add Egg mixture, Stir and spread evenly over bottom of the pan.
Cook'til brown, 4-5 minutes, turn, cook other side'til brown, 4-5 minutes.
Cut into wedges.
Serve with Salsa Fresca.

Nutrition Facts : Calories 392.4, Fat 26.2, SaturatedFat 12.5, Cholesterol 376.3, Sodium 380.6, Carbohydrate 18.1, Fiber 1.3, Sugar 2.3, Protein 21

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Cooking recipe for ramen omelet, when the weather is too hot to cook in the rv i take the propane camp stove or the toaster over outside to cook, in the shade, on the picnic table. this is a simple and easy 2 pan meal that lends itself to outdoor cooking. this a great way to use one of the 1/2 cup bags of roast chicken you should have in the freezer. my mother used to say, ,
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