|Eggs||5 , separated|
|Parsley||1 Teaspoon, minced|
1. Put a 9-inch frying pan or an omelet pan on a warm part of the range. Let the butter or margarine melt in it. Start oven, set at Moderate, 350° F.
2. Put the egg yolks into 1 bowl, whites into another. Beat the egg whites until stiff. Beat the egg yolks until thick and light, then add the salt and pepper. Mix yolks with the milk and fold the egg whites into this mixture.
3. Set the frying pan or omelet pan over the heat. Turn the mixture into it and cook over low heat 3 to 5 minutes or until the omelet puffs up and you see, by lifting 1 end of it with a spatula, that it is lightly browned on the bottom.
4. Place the pan in the oven 10 to 15 minutes, or until the top of the omelet has a dry, spongy texture. Fold the omelet into a half moon shape, using the spatula to turn 1 end of the omelet over on the other half. Remove it to a warmed platter. Garnish with parsley.