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Chicken Noodle Omelet: Perfect for Breakfast or Dinner!

Chicken Noodle OmeletWhen I saw this recipe the other day I almost died. How perfect, I thought, an omelet that mimics the taste of chicken noodle soup, but in a whole new form! I immediately set to work making it for my daughter (it is sooo easy) and we enjoyed it for dinner on a night when my husband was traveling for work. It was a total blast to eat, we kept giggling and saying “Is this soup, or eggs?” You can imagine the peels of laughter that followed from my toddler. As the mom I have to say I was completely thrilled. The omelet was a cinch to make and was a total hit in our house. On days when I don’t have time to cook this will be the perfect go-to high protein low-fat meal for both of us this summer. And, as the title suggests, I might just eat it for breakfast, too!

Chicken Noodle Omelet

adapted from Ready, Steady, Spaghetti by Lucy Broadhurst

1 packet chicken-flavored instant noodles like Ramen

1 cup chopped cooked chicken

2 tablespoons finely chopped parsely

2 eggs lightly beaten

2 tablespoons grated cheddar cheese

1. Cook the noodles according to package directions and drain well.

2. Put the noodles, chicken, parsley and eggs in a bowl mix well.

3. Heat an 8-inch ovenproof skillet over medium heat and add the egg mixture. Cook it for 5 minutes without stirring.

4. Turn the broiler to high. Sprinkle the omelet with the cheese and cook it under the broiler for 2 minutes. Serve hot.

adapted from Ready, Steady Spaghetti

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