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Asian Oven Omelet

Asian Oven Omelet
A great sour of low-cost protein, eggs are an ideal way to liven up any meal on a budget. If you enjoy egg foo yong, you're sure to like this recipe from Edna Hoffman of Hebron, Indiana.
6 ServingsPrep: 35 min. Bake: 10 min.

Ingredients

  • 2 packages (3 ounces each) ramen noodles
  • 1/2 cup thinly sliced celery
  • 2 teaspoons canola oil
  • 1 package (8 ounces) sliced fresh mushrooms
  • 4 tablespoons green onions, thinly sliced, divided
  • 2 tablespoons minced fresh gingerroot
  • 3 eggs
  • 6 egg whites
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons reduced-sodium soy sauce

Directions

  • 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
© Taste of Home 2013

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Asian Oven Omelet (continued)

Directions (continued)

  • wedges. Sprinkle with remaining green onions. Drizzle with soy
  • sauce. Yield: 6 servings.
Nutrition Facts: One wedge equals 221 calories, 10 g fat (4 g saturated fat), 160 mg cholesterol, 597 mg sodium, 21 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013