10 eggs
3 oz chopped red onions
1 bunch parsley, chopped fine
1 tbs. salt - a dash of white pepper
3 1/2 oz. butter

Serves 5 persons

Put chopped onions in a bowl and rub well with salt and pepper. Break eggs over it and heat well. Add chopped parsley and heat more. Melt butter in a wide frying pan. Pour egg mixture over heated butter. Stir lightly with a fork until it becomes firm., With an egg turner fold to one side then the other so that omelette is a roll when it comes out of skillet. Garnish with chopped parsley and serve hot.