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Cheese Omelette

Carefully crack eight fresh eggs into a bowl, add half a gill fresh milk, one and a half ounces grated Parmesan and one ounce Swiss cheese. Season with a level teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a table-spoon butter in a black frying pan, drop the mixture in the pan, stir well with a fork until well thickened, let rest for half minute, then fold up the two sides; let rest half minute, turn it into a hot dish and serve.