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Shrimp Omelet

Beat up the yolks of two eggs with one dessertspoonful each of finely-chopped onion and flour, a small quantity of mixed herbs, and a seasoning of pepper, then mix in by degrees one teacupful of milk. Beat to a stiff froth the whites of two eggs. Have ready shelled one-half pint of shrimps, turn them into a shallow baking-dish and place them in the oven for a minute or two to warm. Add the frothed white of an egg quickly to the batter, beat it lightly and pour it over the shrimps. Bake for twenty minutes, and serve hot.