Omelet Linley Recipe

Published 12/30 2010 12:19PM

Updated 12/30 2010 12:21PM

1 cup of hollandaise
1/2 cup of Whipped cream
Asiago Bechemel ( asiago cheese cream sauce) Chopped Parsley

Heat Bechemel to slow simmer.  Remove from heat, add parsley and hollandaise - mix well Fold in whipped cream Napp omelet with the sauce and place on top rack of a 400 degree pre-heated oven until golden brown.

Courtesy: Chef Tim - 1620

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