Description
Breakfast for dinner on a busy weeknight is easy with this 10-minute recipe that truly satisfies. Go all out by adding chicken or shrimp! Or serve it plain on busy mornings for a fast, easy and healthy way to start the day.
Ingredients
- 3 Eggs
- 3 Tablespoons Good Quality Alfredo Sauce
- ½ Tablespoons Minced Fresh Parsley
- ¼ teaspoons Garlic Powder
- Salt And Pepper, to taste
- 1 Tablespoon Canola Oil
Preparation
Add eggs, Alfredo sauce, parsley, garlic powder, salt and pepper to a small bowl and vigorously whisk together with a fork until well-combined and color pales slightly.
Heat canola oil in an electric skillet to 275º. Pour egg mixture into skillet. After about a minute, swirl skillet around to cause the uncooked eggs to spread over the cooked edges, forming a wide and thin circle. Allow to cook for another 2 to 3 minutes until the edges are pale and cooked but the middle is still somewhat raw.
Using a wide spatula, carefully fold one side of the omelette over into the middle. Keep folding, using the spatula to gently guide the omelette into a roll. You should have folded it over 3 to 4 times.
Allow to cook for another minute until the middle is cooked through, then transfer the omelette to a plate. Garnish with freshly ground black pepper and chopped fresh parsley leaves.
