Parsley Omelet

Parsley omelet is frequently confounded with fine herb omelet. Use only eggs, seasoning and chopped parsley. Chop up some very green fresh parsley, put it into the corner of a napkin and dip tuis in several waters; remove the cloth at once and squeeze out all the moisture. Break eight eggs into a vessel, add the parsley, also pepper and salt. Melt some butter in a pan, pour in the beaten eggs and set it on the open fire; move the pan rapidly with the left hand, using a stew-spoon in the right hand. When the omelet is done fold it on both ends, turn it over on to a dish and shape it prettily.