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Simple Omelet

There is a difference of opinion among cooks as to the beating of the eggs for omelets, many holding that the yolks and whites should be whipped separately, and others that it makes no difference, but that twelve strokes given to yolks and whites together is all sufficient. Use three eggs; if double the quantity is required make in separate omelet pans. Four tablespoons of milk may be added for three eggs. Many people also prefer the addition of a teaspoon of flour. Sprinkle salt and pepper on the eggs before beating them and have the pan heating, placing in it a tablespoon of butter. When the latter is "sizzling” pour in the omelet and let set. When browned turn one side over on the other then toss onto the serving platter.