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Ingredients:
| 1 | tsp | cooking oil |
| 2 | packs (250 g each) | MAGNOLIA CHICKEN TIMPLADOS BOLA-BOLA, halved |
| 8 | pc | MAGNOLIA BROWN EGGS, separate egg yolks from whites |
| 2 | tbsp | MAGNOLIA FULL CREAM MILK |
| 1 | tsp | dried parsley |
| 1/8 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
| 1/4 | cup | DARI CREME CLASSIC, cubed |
Procedure:
1. In a bowl, beat egg yolks with milk.
2. Stir in parsley, pepper and salt. Set aside.
3. In another bowl, whisk egg whites with an egg beater or balloon whisk until soft peaks form. Set aside.
4. In a non-stick 9-inch diameter pan, brown meatballs with 1 tsp oil.
5. Spread out meatballs in the pan.
6. Fold in egg white foam into egg yolk and then pour into pan. Lower heat.
7. Cover and cook omelet until almost set.
8. Lift bottom of omelet gently and slide in margarine.
9. Cover and continue to cook until omelet is set. Turn off heat and serve.
Makes 8 servings.
(Yield: 1 9-inch diameter omelet (8 slices)/1 slice per serving)
Note/s:
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