A delightful twist on the classic omelet, featuring fresh herbs and a creamy texture.
Preheat a non-stick pan over medium heat and lightly coat it with cooking spray.
Using a non-stick pan ensures the omelet doesn't stick and makes flipping easier.
In a mixing bowl, whisk together the eggs, chicken broth, and garlic powder until well combined.
Whisking thoroughly incorporates air into the eggs, making the omelet fluffier.
Pour the egg mixture into the hot pan and let it cook until the edges start to set.
Gently tilt the pan to ensure even cooking of the eggs.
Sprinkle the shredded mozzarella cheese and chopped parsley evenly over the eggs.
Adding the cheese while the eggs are still slightly runny helps it melt perfectly.
Fold the omelet in half and cook for another minute to ensure the cheese melts.
Use a spatula to gently fold the omelet without breaking it.
Serve the omelet hot, garnished with additional parsley if desired.
Serving immediately ensures the omelet retains its fluffy texture and warm, gooey cheese.
