By Jessie Gambrell

Staff Writer

In light of the season of Lent, for those of you fasting from meat on Fridays, you are going to need something “hardy” (protein wise) to sustain you for the day. So here is my recipe for the best egg omelet you will ever eat. We have a little homemade secret that will make your egg omelet creamy.

What you’ll need:
–        Frying pan
–        2 eggs (organic if possible)
–        1 Tbs. of butter
–        2 Tbs. of milk
–        Dash of salt
–        Dash of pepper
–        Dash of parsley
–        Smaller dash of basil
–        Parmesan
Directions:
Melt butter in frying pan, then crack eggs into a small bowl. Pour milk, salt, pepper, parsley and basil into the bowl. Whisk (breaking the yoke) eggs with a fork by hand quickly until the mixture is solid yellow. Pour into frying pan (make sure the melted butter has spread over the whole bottom surface of the pan) and let cook evenly. After a minute or two on medium heat, check that the bottom is lightly brown, then flip over to cook the other side. Once flipped, sprinkle parmesan on half of one side of the omelet and fold the other half on top of it. Once both sides are lightly browned take off heat and serve (with cottage cheese). Enjoy!