Ramen Omelet Recipe
This Ramen Omelet is a quick and easy one-pan meal that’s perfect for hot summer days, especially when you’re cooking outdoors. Whether you’re using a propane camp stove or a toaster oven on a shaded picnic table, this recipe is both simple and convenient. It’s an excellent way to use up leftover roast chicken, which you can keep in your freezer for those days when you need something fast. The combination of noodles, vegetables, eggs, and savory flavors makes for a delightful, hearty dish. It’s also a great meal for those who love quick, easy, and inexpensive options.
Recipe Category: One-Dish Meal
Keywords: Chicken, Poultry, Meat, Under 30 Mins, Easy, Inexpensive
Ingredients
| Ingredient | Quantity |
|---|---|
| Ghee (clarified butter) | 1 tbsp |
| Green onions | 2 stalks, chopped |
| Red bell pepper | 1, diced |
| Green bell pepper | 1, diced |
| Eggs | 4-5, beaten |
| Salt | 1/4 tsp |
| Fresh ground black pepper | 1/4 tsp |
| Salsa (fresh or jarred) | 1/2 cup |
| Cooked, shredded roast chicken | 1/2 cup (optional) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 392.4 kcal |
| Fat | 26.2 g |
| Saturated Fat | 12.5 g |
| Cholesterol | 376.3 mg |
| Sodium | 380.6 mg |
| Carbohydrates | 18.1 g |
| Fiber | 1.3 g |
| Sugar | 2.3 g |
| Protein | 21 g |
Instructions
-
Cook the Ramen Noodles:
Begin by cooking the Ramen noodles according to package instructions. Once cooked, drain and set them aside. -
Prepare the Vegetables:
While the noodles are cooking, heat a medium 8-inch sauté pan over medium-high heat. Add the ghee and allow it to melt. -
Sauté the Vegetables:
Add the chopped green onions and diced bell peppers to the pan. Sauté them, stirring frequently, until the onions become translucent and the peppers are slightly softened, about 3-4 minutes. -
Prepare the Egg Mixture:
In a separate bowl, crack the eggs and whisk them well. Season the egg mixture with salt and freshly ground black pepper to taste. You can adjust the seasoning according to your preference. -
Combine Noodles and Vegetables:
Add the cooked Ramen noodles into the sauté pan with the onions and peppers. Toss everything together to combine evenly. -
Add the Egg Mixture:
Pour the beaten eggs over the noodle and vegetable mixture, spreading them evenly over the pan. Allow the eggs to cook for 4-5 minutes on the first side, or until the bottom is golden brown. -
Flip the Omelet:
Once the bottom of the omelet is browned, carefully flip it over. Cook the other side for another 4-5 minutes until browned and cooked through. -
Serve:
Remove the Ramen omelet from the pan and cut it into wedges. Serve with your choice of fresh salsa or salsa fresca for an added burst of flavor.
This simple yet satisfying Ramen Omelet is a perfect solution for quick outdoor cooking. It’s hearty enough to serve as a main meal and light enough for a summertime treat. You can also customize it by adding more vegetables or protein as desired. Whether you’re cooking outdoors or looking for a fast, easy dish at home, this recipe is a sure winner!
Enjoy this Ramen Omelet recipe, which can be whipped up in just 30 minutes, and make sure to visit Love With Recipes for more delicious, quick meals like this one!
