|Milk||1⁄3 Cup (5.33 tbs)|
|Large curd cream style cottage cheese||1 Cup (16 tbs)|
|Chopped green onions||2 Tablespoon|
|Crisp cooked bacon slices||5|
Beat eggs slightly; beat in milk and seasonings.
Heat butter in 10-inch skillet; pour in omelet mixture and cook slowly.
Run spatula around edge, lifting to allow uncooked portion to flow underneath.
When egg is just cooked but still shiny on top, loosen edge.
Place cheese in center of omelet; sprinkle with onion; roll edges over.
Slip onto a warm platter.
Garnish with bacon, tomato slices, and parsley fluffs.