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Omelette with Peas

Have three tablespoons cooked green peas or canned peas in a small saucepan with half pint water and a saltspoon salt and gently boil for four minutes. Drain well, replace them in the pan with half teaspoon butter. Season with a light saltspoon salt, a saltspoon sugar and a very light saltspoon white pepper; lightly toss till thoroughly hot.

Carefully crack eight fresh eggs in a bowl, pour in half gill cold milk. Season with half teaspoon salt and two saltspoons white pepper. Sharply beat with a fork for two minutes, then add the peas; lightly mix. Proceed to finish the omelette.