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Salt and Pepper (Parsley Shalot Break three)

Parsley. Shalot. Break three eggs into a basin and whip them ; add pepper and salt to taste. Chop finely a teaspoonful of parsley and a very small piece of shalot and add that. Melt one ounce of butter in an omelet- or frying-pan and fry the shalot in it; then pour in the eggs; stir quickly with a spoon, and shake the pan to prevent the omelet sticking.

Turn it quickly towards the outside of the pan, turn it over for a second, and then place on to a hot dish.