Asian Oven Omelet
Forget going out to eat or ordering takeout every time you crave Asian food. Try making Asian Oven Omelet at home. For 74 cents per serving, you get a hor d'oeuvre that serves 6. Watching your figure? This dairy free recipe has 205 calories, 11g of protein, and 9g of fat per serving. This recipe from Taste of Home requires gingerroot, soy sauce, mushrooms, and green onions. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Oven-Baked Asian Omelet, Asian omelet, and Basic Oven Omelet.
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.
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.
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.
Bake, uncovered at 350° for 10-12 minutes or until set.
Sprinkle with remaining green onions.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Barefoot Bubbly Pink Moscato. It has 4.9 out of 5 stars and a bottle costs about 15 dollars.
Barefoot Bubbly Pink MoscatoBarefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!