Oriental Oven Omelet

Tonight's dinner was interesting...delicious, but interesting. When I saw the recipe, I knew this would be something Mr. Picky would love! I was never a huge Ramen Noodle fan, but Tony could live off them for the rest of his life! (To say he is a fan would be an understatement!) I am so glad I tried this recipe out, it was so different from our normal meals and it was so yummy! It was suprisingly really filling as well. I halved the recipe so the omelets turned out a bit thin, but still delicious. I made a broccoli salad as well, but it was not my favorite. Maybe the fact that I replaced every ingredient from the recipe and didn't let it sit in the refrigerater made a difference, eh? All in all, it was a great meal!

Oriental Oven Omelet
Taste of Home

Ingredients:

• 2 packages Ramen Noodles
• 1/2 c. thinly sliced celery
• 2 tsp. canola oil
• 1 package (8 oz) sliced fresh mushrooms
• 4 Tbsp. green onions, thinly sliced & divided
• 2 Tbsp. minced fresh ginger root
• 3 eggs
• 6 egg whites
• 1 tsp. sesame oil
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 2 Tbsp. soy sauce

Directions:

1. Cook Ramen Noodles according to package directions & discard seasoning packet. 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 Tbsp. green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.
3. 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.
4. Bake, uncovered at 350 degrees for 10-12 minutes, or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.

Sunflower Broccoli Salad

Ingredients:

• 6 c. fresh broccoli florets
• 3 Tbsp. rice wine vinegar
• 3 Tbsp. soy sauce
• 3 Tbsp. sesame oil
• 1 Tbsp. sugar/sugar substitute
• 1/4 c. sunflower kernals

Directions:

1. In a large saucepan, bring 8 c. water to a boil. Add broccoli; cover and cook for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.
2. In a small bowl, whisk the vinegar, soy suace, oil, and sugar. Pour over broccoli; toss to coat evenly. Cover and refrigerate for at least 1 hour (oops..skipped this step!)
3. Just before serving, stir in sunflower kernals.

***Next time I want to make this with roasted brocolli, I think it would taste better warm anyways.