Asian Oven Omelet Recipe

5 1 1
Asian Oven Omelet Recipe
Asian Oven Omelet Recipe photo by Taste of Home
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Asian Oven Omelet Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 wedges. Sprinkle with remaining green onions. Drizzle with soy sauce. Yield: 6 servings.
Originally published as Asian Oven Omelet in Light & Tasty October/November 2004, p59

Nutritional Facts

1 slice: 221 calories, 10g fat (4g saturated fat), 160mg cholesterol, 597mg sodium, 21g carbohydrate (0 sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

  • 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
  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 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. Yield: 6 servings.
Originally published as Asian Oven Omelet in Light & Tasty October/November 2004, p59

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Pixie1974 User ID: 5345642 154615
Reviewed Oct. 5, 2010

"An absolutely wonderful dish, with amazing smells. I wouldn't normally comment on the scent of a dish but this has such a wonderful nutty scent that I didn't expect with only a teaspoon of sesame oil. I did have to add 7 minutes to the oven time other than that it is perfection."

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