Ramen Omelet
Ingredients
2 eggs
1 pack of Ramen (I prefer to use chicken)
Non-stick cooking spray
Milk
Cheese
Chopped vegetables
Preparation
In a bowl crack two eggs, add a little milk, and chopped vegetables of your choosing (I like diced tomatoes and a little minced green onion). Stir it up really good with a fork.
At the same time, bowl the Ramen noodle cake in a pan of water until it is soft, puffy and white. Drain the noodles.
Add the noodles to the egg, milk and veggie mixture. Mix it until the noodles are evenly coated.
While doing that replace the boiling water with a sauce pan about an inch deep and 8 to 10 inches wide. Give the pan an even coating of non-stick spray (it helps if the pan is non-stick to begin with).
Heat the pan to just above medium, and have a spatula ready. Pour the omelet mixture into the pan and quickly even out the contents throughout the pan, as it will begin to cook and solidify immediately. Try not to press down on mix, as it will cause it to stick to the pan when the cooking is done.
After a few minutes begin to life up the edge of the omelet with the spatula, if it is browned and solid, flip the omelet over and cook that side. Top with cheese as second side is cooking.
After both sides are cooking, put on a plate, and make sure to pour any little crispy bits on top that came loose from the main body of the omelet. Enjoy.
Precautions
Adding too much milk will cause the omelet to stick to the pan despite the non-stick spray and/or non-stick pan.
Pressing down on the omelet when evening it out or any time during cooking will cause it to stick.
It is possible to use 3 egg whites instead of 2 whole eggs, but the mixture is more likely to stick to the pan.
If you accidentally get a omelet that sticks to the pan and won't flip properly, you can still make a tasty scrambled version.
