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Omelet, Savoury

Beat and strain four eggs; add to them a tea-spoonful of chopped parsley, half a tea-spoonful of chopped onion, and a sprinkling of pepper and salt, and beat up again. Put two ounces of butter in a small round frying-pan, and let it melt, then pour in the eggs and seasoning, and stir the mixture over a moderate fire till the omelet is set. Turn it on to a hot dish, fold it in two, and serve immediately.