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Omelette Provencale

Finely slice three medium, peeled and well-cleaned fresh mushrooms; place in a saucepan with a teaspoon good butter and cook for five minutes. Add a peeled, red, sound tomato, cut into small pieces. Season with three saltspoons salt and one saltspoon white pepper. Mix a little and let cook for five minutes. Finely chop together a half bean sound garlic and two branches freshly washed and dried parsley and add to the pan; lightly mix and cook for five minutes longer. Carefully crack eight fresh eggs into a bowl, add half gill milk, season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon of butter in a black frying pan, drop in the eggs, mix well with a fork for a half minute, then pour in the preparation; mix for a minute with the fork, let rest for one minute; fold up the two opposite sides, let rest for a minute more, turn out on a hot dish and serve.