- 1 package instant ramen, without spice packet
- 1 Tablespoon olive oil
- 2 Tablespoons onion, finely chopped
- 2 cloves garlic, minced
- ½ Cup spinach
- Salt and pepper to taste
- 2 eggs, beaten
- Sriracha to top
Cook ramen noodles according to directions on package. Rinse, drain, season with salt and pepper to taste, and set aside.
Heat olive oil in a medium non-stick pan over medium-high heat. Add onions and garlic and cook, stirring occasionally, for one to two minutes or until soft and fragrant. Add spinach and cook for one minute, or until wilted.
Add noodles to pan and mix well with other ingredients. Cook until heated through, about another two minutes.
Spread noodle mixture evenly over the pan. Slowly pour beaten eggs over noodles, evenly covering the whole mixture.
Lower heat to medium-low and cook for four minutes. Flip the omelet with a flat spatula and cook for another three to four minutes.
Divide omelet between two plates, season with salt and pepper, and top with a drizzle of Sriracha.