Place the yolks of three eggs in a bowl and add milk, breadcrumbs, parsley, salt and pepper. Mix and then cut and fold in the stiffly beaten whites of the eggs and then place four tablespoons of shortening in a frying pan. When fat is smoking hot pour in the omelet and cook gently until firm, then turn either by lifting or rolling, using the cake-turner or a spatula, or it can be turned into another hot pan, containing one tablespoon of shortening, then fold and roll.
