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Omelette with Green Peppers

Carefully crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, half saltspoon grated nutmeg, and sharply beat up with fork for two minutes. Cut in halves two large, sound green peppers, remove the seeds, then finely slice them. Heat a tablespoon melted butter in frying pan, add peppers and fry six minutes, occasionally tossing meanwhile. Drop in the eggs, add half a teaspoon freshly chopped parsley, mix with fork for two minutes, let rest half minute; fold opposite sides to meet in centre, let rest a minute, turn on a dish and serve.