2 eggs, 2 tablespoons milk, 1/2 teaspoon
finely-chopped parsley or mixed herbs, 1/2 a very
small onion (finely minced), 1 teaspoon fresh butter.
Put butter in the omelet pan. Beat the eggs to a
fine froth, stir in the milk and parsley, and pour into
the hot pan. Stir quickly to prevent sticking. As
soon as it sets, fold over and serve.