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Instant Noodles Omelet

It seems like yesterday when my friends and I left the college dorm most Saturday evenings to stock up on instant noodles and ramen. We would constantly try to make this cheap, quick food fancier and tastier because some days we were having it for breakfast, lunch, and dinner.
This instant noodles omelet recipe is something we came up with around then, and it truly made our days more bearable. I find it oddly wholesome and still make it on occasion for old times’ sake.
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Ingredients
  

  • 1 packet chicken-flavored instant noodles
  • 2 2 eggs
  • 1 tomato (diced or finely chopped)
  • 1 spring onion with stem (finely chopped)
  • 1 green Chili (finely chopped)
  • 1 tbsp fresh cilantro
  • Pinch of dried oregano
  • 2 tbsp grated cheese
  • 2 tbsp cooking oil

Instructions
 

  • Boil your noodles in a pot of water until cooked, drain, and set aside to cool.
  • Take a medium-sized bowl, crack in the eggs, and beat until fluffy.
  • Add the tomatoes, spring onion, green chili, cilantro, oregano, and chicken tastemaker (from the instant noodles packet). Mix well with a spoon or fork.
  • Add cooled noodles to the egg mixture and fold in well.
  • Take a non-stick frying pan, add the cooking oil, and place on medium heat.
  • Slowly pour the egg and noodle mixture into the pan and spread it evenly with a wooden ladle.
  • Cover the pan with a lid, reduce the heat, and let it cook for a few minutes.
  • Flip the omelet and repeat the previous step.
  • Sprinkle grated cheese over the top, cover with lid again, and turn off the heat. This allows the cheese to melt over the omelet.
  • Carefully shift the omelet to a plate and dig in with a fork while it’s warm.