Ramen Oven Omelet Recipes

Steps:

• Beat eggs.
• Add all other ingredients to eggs and blend.
• Pour into an 8x8 greased baking dish.
• Bake at 350 for about forty minutes, or until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
• Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
• Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Steps:

• Whip eggs and milk together. Add in rest of ingredients.
• Pour into round casserole dish --> or pie dish.
• Cook at 350 for 20-25 minutes.
• Can also add meats like bacon, sausage, or ham. Also chopped tomatoes are good in this recipe --> just make sure you take all the gunk out (seeds). Asparagus lovers just chop and throw in, mighty tasty.
• Many different variations to this recipe.

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.

Steps:

• Fry bacon and drain; chop into pieces. (I make mine in the microwave).
• Arrange cheese slices in the bottom of a lightly-buttered 9 inch pie pan. (I use glass.).
• Beat together eggs and milk with a fork. Add chopped bacon and pour over cheese.
• Bake at 350° for 45 to 50 minutes, until eggs are set in the middle.
• Let stand 5 minutes before cutting.
• Note: you can reheat left-over portions in the microwave upside down, with cheese on the top.
• You might want to add some herbs on the top, too!

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.

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.