Beat eggs with milk or water, salt and pepper, and parsley. Melt the butter in an 8-inch, non-stick, skillet set over medium heat.
Add the eggs. As mixture sets at the edges, with a spatula gently push cooked portions towards centre. When eggs are almost set on surface, but still look moist, sprinkle on crisped bacon bits and spoon on the cheese. Fold the omelette in half and cook 1 minute more. Slide onto a warm plate and serve. If desired, some of the cheese and bacon could be used to decorate the top.
Note: The bacon and cheese are available in our deli department.