Directions: 1. In a large salad bowl combine the eggs with salt and pepper, add the milk and beat well. Add the chives and beat again vigorously.
2. Heat olive oil in a pan and fry the minced onion until golden-brown. Add the onion to the mixture, mix and pour into the pan. Cook the omelette over a medium-low heat, pulling the borders towards the centre with a wooden spoon from time to time. When done to your liking, sprinkle with chopped parsley and serve at once.