Plain Omelet
Beat 3 eggs with 3 tablespoons milk or cold water; add 1/2 teaspoon salt and 1/8 teaspoon pepper, and mix. Melt 1 teaspoon bacon drippings or other fat in hot frying pan; pour in eggs; lift edges of omelet, allowing thin portions to run underneath, shaking pan until egg is set; when brown underneath, fold over and turn out on hot platter. Sprinkle with 1 teaspoon chopped parsley.