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Omelette with Parsley

Have a tablespoon well-washed, thoroughly drained and finely chopped parsley ready on a saucer. Carefully break eight fresh eggs in a bowl, pour in half gill cold milk. Season with half teaspoon salt and two saltspoons white pepper, add the parsley, beat up briskly with a fork for two minutes. Thoroughly heat two tablespoons melted butter in a frying pan, drop in the eggs, sharply stir with the fork for two minutes, let rest for half minute, fold up the opposite sides to meet in the centre, let rest for a minute. Then turn the omelette on a hot dish and serve.