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1. Beat eggs. Add feta and parsley.
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2. In a large frying pan, melt butter add eggs, and season with salt and pepper.
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3. Cook for several minutes: Fold omelet into thirds, and serve immediately.
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VARIATION VEGETABLES CAN BE USED IN THIS OMELET ARTICHOKES, ASPARAGUS, POTATOES ARE AMONG THE TRADITIONAL FAVORITES.:
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1. One 10-ounce package frozen artichoke hearts, thawed and well drained combined with 1 tablespoon finely chopped dill. In a small skillet, saute in 1 tablespoon butter for 1 minute. Once eggs are set, place artichoke hearts in center of omelet, fold into thirds, and serve.
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2. One 10-ounce package frozen asparagus, thawed, parboiled, well drained, and cut into 1-inch pieces. In a small skillet, saute 1 tablespoon butter for 1 minute. Once eggs are set, place asparagus in center of omelet, fold into thirds, and serve.
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3. 2 medium potatoes, sliced thin. In a small skillet, melt 1 tablespoon butter and add potatoes. Saute for 4 minutes. Once eggs are set, place potatoes in center of omelet, fold into thirds, and serve.
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