French-Style Omelette Alfredo

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.