Vegan Ramen Omelette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Cuisine: Vegan, Korean-Inspired
Serves: 6 servings
Ingredients
  • 3 ounces dried ramen
  • 2 tbsp toasted sesame oil, divided
  • 4 green onions
  • 2 large cloves garlic, thinly sliced
  • 1 can Nature's Charm jackfruit confit
  • 12 oz liquid Just Egg (1 bottle)
  • 2 cups baby spinach (about 2 ounces)
  • 2 tsp soy sauce
  • ¼ tsp salt
Instructions
  1. Preheat the oven to 350 F. Bring a large saucepan of water to a boil. Cook the ramen according to package instructions, usually about 3 minutes. Drain well and return to the saucepan. Add 1 tbsp sesame oil and toss to coat.
  2. Thinly slice 4 medium scallions, keeping the whites and greens separate. Add the Just Egg to a bowl with the soy sauce and pepper. Whisk until well-blended. Add the spinach to a large bowl.
  3. Heat an oven-safe medium skillet over medium-high heat. Add the jackfruit confit (with 1-2 tbsp of the oil), breaking it apart with a utensil. Cook until golden-brown on most edges and starting to crisp, about 3 minutes. Reduce heat to medium. Add the scallion whites and garlic and cook for 1-2 minutes, stirring occasionally, until tender. Using a slotted spoon, transfer the jackfruit mixture to the bowl of spinach. Toss to combine.
  4. Add the remaining 1 tbsp sesame oil to the skillet and increase the heat to medium high. Add the cooked ramen and spread into an even layer. Cook undisturbed for about a minute. Arrange the spinach jackfruit mixture over the noodles.
  5. Pour the Just Egg mixture over the noodles and tilt the skillet to distribute it evenly. Cover, reduce the heat to medium, and cook until the mixture on top is bubbly and mostly cooked about 3 minutes. Uncover and transfer the skillet to the oven. Bake for about 25 minutes, or until the middle of the omelette is set. Let cool for 3-5 minutes then slice and serve!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-ramen-omelette/