- 6 eggs
- 2 Tbsp water
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tsp chopped parsley
- ¼ tsp grated onion
- 1 tsp fine butter
- Take six eggs and beat well in a bowl.
- Add two tablespoons of cold water and the salt, pepper, parsley, grated onion and fine butter, shaved in little pieces.
- Mix well with a wooden spoon.
- Melt some butter in a skillet and add at once the beaten eggs, etc., inclining the skillet to the handle for an instant and then shaking the omelet into the centre and turn up the right edge, then the left and fry briskly five minutes and serve.
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