Ramen Oven Omelet Recipes

RAMEN OMELET

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.

EASY RAMELETTE

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.

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.

RAMEN NOODLE FRITTATA

Steps:

• Place noodles in a saucepan filled with boiling water, reserving the seasoning packet. Cook until tender, and drain. In a medium bowl, whisk together the eggs and seasoning packets from the noodles. Mix in noodles.
• Melt butter in a large skillet over medium heat. Add the noodle mixture, and cook over medium-low heat until firm, 5 to 7 minutes. Cut into fourths, and turn over to brown the other side for 1 to 2 minutes. Sprinkle cheese over the top, and serve.

RAMEN OVEN OMELET

Steps:

• Save seasoning packets from ramen packages for another recipe.
• Cook noodles as directed on package.
• Drain and rinse noodles in cold water and set aside.
• In a large oven proof skillet, cook celery in canola oil for 1 minute. Stir in mushrooms, 2 tablespoons green onions, and ginger.
• Continue to cook and stir for 7 minutes or until mushrooms are lightly browned.
• Stir into noodles.
• Whisk the eggs and egg whites, sesame oil, sugar, and salt.
• Stir into noodle mixture and spread into even layer in skillet.
• Cook on medium for 2 minutes.
• Preheat oven to 350 and bake uncovered for 10-12 minutes, until set.
• Cut into wedges.
• Garnish with remaining green onions.
• Drizzle with soy sauce.