4 French Omelet Recipe

For a very small omelet beat 2 whole eggs and the yokes of two more

until a full spoonful can be taken up. Add 3 tablespoonfuls of water,

1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixed

turn into a hot omelet pan, in which a tablespoonful of butter has been

melted, lift the edges up carefully and let the uncooked part run under.

When all is cooked garnish with parsley.

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