Omelette with parsley

Serves 6

• Whisk the yolks of 10 eggs in a bowl with 150 grams of grated Parmesan cheese, 2 heaped dessert spoons of flour and half a glass of milk. Add the stiff egg whites, as much salt as necessary and a bunch of finely chopped parsley..
• Fry the omelette in a knob of melted butter in a frying pan, moving the pan constantly and browning it on both sides. The omelette should be well cooked outside and soft inside.