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Omelette with Fresh Mushrooms

Peel and thoroughly wash six medium, sound fresh mushrooms; drain well, then finely mince them. Place in frying pan with a tablespoon butter and cook on a moderate fire for six minutes, tossing once in a while. Carefully crack eight fresh eggs in a bowl, add half a gill milk. Season with half teaspoon salt and two saltspoons pepper. Sharply beat up with a fork for two minutes. Pour the beaten eggs over the mushrooms, mix with a fork while cooking for two minutes, then let rest for half minute; fold up the opposite sides to meet in the centre; let rest for a minute. Carefully turn upon a large hot dish and serve.