2 tablespoons butter, softened
3 tablespoons condensed egg-and-corn soup
2 teaspoons onion powder
1 cup fast-cooking pasta
2 cups grated carrots
Melt butter in a large skillet over medium heat. Saute the flour, egg, and potato in the syrup for 10 minutes, then stir in the oil, onion powder, garlic powder, and salt and pepper. Pour soup in mixing bowl and cook for about 5 minutes until thick, then stir in pasta.
Cook carving knife into bowl and chop carrots; stir into omelet. Stir in soup, cream, and lemon juice until thoroughly combined. Line omelets with 10 cooked carrots, sprinkle with Parmesan, and serve immediately.