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Omelette with Sausages

Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat with fork two minutes. Cut four skinned country sausages into quarter-inch pieces, place in a black frying pan with a tablespoon melted butter and fry five minutes, lightly tossing meanwhile, add half teaspoon freshly chopped parsley, pour in the eggs, sharply mix with a fork two minutes, let rest for half a minute; fold up the opposite sides to meet in center, let rest for a minute. Turn upon a hot dish and serve.