Asian Oven Omelet

• 2 packages (3 ounces each) ramen noodles
• 1/2 cup thinly sliced celery
• 2 teaspoons canola oil
• 1 package (8 ounces) sliced fresh mushrooms
• 4 tablespoons green onions, thinly sliced, divided
• 2 tablespoons minced fresh gingerroot
• 3 eggs
• 6 egg whites
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons reduced-sodium soy sauce

1. Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. 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 tablespoons 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 350u0b0 for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.

ramen noodles, celery, canola oil, mushrooms, green onions, fresh gingerroot, eggs, egg whites, sesame oil, sugar, salt, soy sauce

Taken from www.tasteofhome.com/recipes/asian-oven-omelet/ (may not work)