When I saw this recipe the other day I almost died. How perfect, I thought, an omelet that mimics the taste of chicken noodle soup, but in a whole new form! I immediately set to work making it for my daughter (it is sooo easy) and we enjoyed it for dinner on a night when my husband was traveling for work. It was a total blast to eat, we kept giggling and saying “Is this soup, or eggs?” You can imagine the peels of laughter that followed from my toddler. As the mom I have to say I was completely thrilled. The omelet was a cinch to make and was a total hit in our house. On days when I don’t have time to cook this will be the perfect go-to high protein low-fat meal for both of us this summer. And, as the title suggests, I might just eat it for breakfast, too!
Chicken Noodle Omelet
adapted from Ready, Steady, Spaghetti by Lucy Broadhurst
1 packet chicken-flavored instant noodles like Ramen
1 cup chopped cooked chicken
2 tablespoons finely chopped parsely
2 eggs lightly beaten
2 tablespoons grated cheddar cheese
1. Cook the noodles according to package directions and drain well.
2. Put the noodles, chicken, parsley and eggs in a bowl mix well.
3. Heat an 8-inch ovenproof skillet over medium heat and add the egg mixture. Cook it for 5 minutes without stirring.
4. Turn the broiler to high. Sprinkle the omelet with the cheese and cook it under the broiler for 2 minutes. Serve hot.
adapted from Ready, Steady Spaghetti