Ramen Omelette

Instructions

• Preheat the oven to 180c
• 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.
• Thinly slice 4 medium scallions, keeping the whites and greens separate.
• Add the Vegan Egg to a bowl with the soy sauce and pepper. Whisk until well-blended.
• Add the spinach to a large bowl.
• Heat an oven-safe medium skillet over medium-high heat.
• Add the Nature’s Charm 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.
• 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.
• Pour the Vegan 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!