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Omelet with Peas

Boil one cup of shelled peas in salt water fifteen min. utes. Drain, and keep hot while you make an omelet.

Beat four eggs without separating until well mixed, add to it four tablespoonfuls of warm water, a piece of butter the size of a walnut and about four drops of onion juice. Put another piece of butter the same size in a perfectly smooth frying-pan; when the butter is hot turn in the eggs. Shake over a quick fire until the eggs are set. Lift one side of the omelet, allowing the soft portion to run underneath, dust with salt and pepper. Put two tablespoonfuls of cooked peas in the centre of the omelet, fold one-half over the other and turn it out on a heated dish. Season the remaining quantity of peas, add one tablespoonful of melted butter to them. Pour around the omelet and serve