Egg Omelet

Two eggs, 2 tablespoonfuls milk, 1 saltspoon salt, 1/4 saltspoon pepper,
1 level teaspoon butter. Beat yolks until creamy, add milk and season.
Beat whites stiff and dry. Cut and fold lightly into yolks until just covered. Have a clean, smooth frying pan. When hot rub around the edge
1 teaspoon butter, letting butter run into pan. Turn the omelet into the pan. Lift the pan from hot fire and cook carefully until slightly browned underneath. Put on oven grate to dry and brown a minute. Fold over
and invert on hot platter.