Plain Omelet Recipe

For an omelet for four people, separate yolks and whites of five eggs.

Beat yolks very light, add one-quarter teaspoonful salt, pepper, five

tablespoonfuls milk, and lastly the whites, beaten very stiff. Mix

lightly, but thoroughly, and pour in well-buttered hot frying-pan, place

on stove about two minutes until well puffed up, then put in oven for a

moment until firm on top. On removing, fold omelet over with a

cake-turner, place on a hot plate and garnish with parsley.

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