Puffy Omelet Recipe

Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8
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.

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