Bacon and Onion Omelet
Separate the eggs and beat the yolks with the milk and flour. Beat the egg whites until stiff and fold in.
Peel and halve the onions and cut into thin half-rings.
Fry the bacon vigorously in some butter, add the onions, sauté briefly and then set aside.
Heat some more butter in a pan and pour 1/4 of the batter into it. Shower with 1/4 of the bacon mixture, close the pan with the lid and cook over low heat for 5 minutes.
Transfer to a baking sheet lined with parchment paper and keep warm in the oven at 100°C (approximately 200ºF).
Repeat the process for the remaining omelets.
Before serving, increase the temperature to 250°C (approximately 475ºF) or grill on a barbecue.
Serve garnished with parsley.