Breakfast for dinner on a busy weeknight is easy with this 10-minute recipe that truly satisfies. Go ahead by adding chicken or shrimp! Or serve it plain on busy mornings for a quick, easy and healthy way to start the day.
Preparation:
To cook:
Level: Easy
Serves: 1
Ingredients
- 3 Eggs
- 3 tablespoons Good quality Alfredo sauce
- ½ tablespoon Chopped fresh parsley
- ¼ teaspoons garlic powder
- Salt and pepper to taste
- 1 tbsp Canola oil
Preparation
Add the eggs, Alfredo sauce, parsley, garlic powder, salt and pepper to a small bowl and whisk vigorously with a fork until well combined and the color pales slightly.
Heat the canola oil in an electric skillet to 275º. Pour the egg mixture into the skillet. After about a minute, swirl the pan so that the uncooked eggs spread over the cooked edges, forming a wide, thin circle. Cook for another 2-3 minutes until the edges are pale and cooked but the middle is still a bit raw.
Using a wide spatula, gently fold one side of the omelet towards the middle. Continue to fold using the spatula to gently guide the rolled omelet. You should have folded it 3-4 times.
Cook for another minute until the middle is cooked through, then transfer the omelet to a plate. Garnish with freshly ground black pepper and chopped fresh parsley leaves.
