Try putting Basilic in your omelet,

well,I'm not really sure what basilic is!!

but your idea sounds delicious, coz I like petting
something on my egg's recipe, I always do!!

I know basil (as a herb) which has several varieties: the one that is used in Italian and Mediterranean cooking is different, for example, from the kind used in Thai cooking. Your mention of parsley suggests that what you are talking about is a mixture of herbs or, perhaps, something like what they call a 'pesto' in Italy - various things (often including large quantities of the herb basil) - ground together with oil to make a paste. This is added as a condiment to soup and is also used as a flavouring for pasta, particularly spaghetti.

I looked up 'basilic' and can find no reference to it as a cookery ingredient. It seems to be "designating or of a large vein of the upper arm, on the inner side of the biceps muscle", which I'm sure is not what you meant!

Basil is ideal with tomatoes. It has a warm, slightly spicy flavour which goes well with the sweetness and sharpness of tomatoes. It is at its best as a fresh herb but it can be made into pesto or salted and frozen. It can also be dried but it really loses a lot of its character that way.

what is basilic? not to sound dense or something.. where can it be bought? i add a little bit of milk in the omelet makes it less dry and a bit more "fluffy" for lack of a better word lol