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Omelette with Cepes

Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, and sharply beat up with a fork for two minutes. Neatly wipe and finely mince six cepes. Thoroughly heat a tablespoon oil in frying pan, add the cepes, sprinkle over three saltspoons salt and briskly fry for five minutes, frequently tossing meanwhile, then add a half teaspoon chopped parsley and toss well. Drop in eggs, sharply mix with fork for two minutes and let rest for half minute; fold up opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.