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Asian Oven Omelet

TOTAL TIME: Prep: 35 min. Bake: 10 min. YIELD: 6 servings.
A wonderful source of low-cost protein, eggs are an ideal way to liven up any meal, especially if you're on a budget. If you enjoy egg foo yong, you're sure to like this recipe. —Edna Hoffman, Hebron, Indiana

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
  • 6 large eggs
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons reduced-sodium soy sauce

Directions

  • 1. 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.
  • 2. 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 the ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.
  • 3. Whisk the eggs, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes.
  • 4. Bake uncovered at 350° for 10-12 minutes or until set. Cut into 6 wedges. Sprinkle with remaining 2 tablespoons green onions. Drizzle with soy sauce.

Nutrition Facts

1 piece: 237 calories, 12g fat (5g saturated fat), 186mg cholesterol, 570mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.

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