PLAIN OMELET
Beat 4 eggs with 4 tablespoons milk, add ½ teaspoon salt and ⅛ teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pour in eggs; cook slowly until egg is set; lift edges of omelet allowing thin portions to run underneath; when brown underneath, fold over and serve on hot platter. Sprinkle with 1 teaspoon chopped parsley.