Vegetarian

Asian Oven Omelet is for Breakfast.

Asian Oven Omelet takes several minutes to prepare.

Asian Oven Omelet takes several minutes to cook.

Asian Oven Omelet makes 4 servings.

The ingredients for Asian Oven Omelet are:

1 bundle buckwheat noodles
1/2 c thinly sliced celery
2 tsp vegetable oil
1 package (8 oz) sliced fresh mushrooms
4 tblsp green onions, thinly sliced, divided
2 tblsp fresh ginger, minced
6 eggs
1 tsp sesame oil
1/2 tsp salt
1/2 tsp sugar
Handful of peanuts

Here is how you make Asian Oven Omelet:

Serving Size:?4 servings1. Cook noodles according to package directions, drain and rinse in cold water, set aside2. In a large ovenproof skillet (cast iron is ideal), cook celery in vegetable oil for 1 minute. Stir in mushrooms, ginger, and half the green onions, cook and stir for 7 minues or until mushrooms are lightly browned. Stir in noodles.3. Whisk the eggs, seasame oil, sugar and salt together. 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 wedges. Sprinkle with remaining green onions & peanuts. Drizzle with soy sauce. Serves 4Number of Servings: 4Recipe submitted by SparkPeople user KTANENBAUM.

The nutritional information for Asian Oven Omelet is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 305.5

• Total Fat: 16.6 g
• Cholesterol: 277.5 mg
• Sodium: 962.5 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 2.3 g
• Protein: 17.5 g

Asian Oven Omelet is Asian cuisine.