½ teaspoon salt
½ teaspoon pepper
2 tablespoons butter
Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put butter in hot omelet pan; when melted, turn in the mixture; as it cooks, prick and pick up with a fork until the whole is of creamy consistency. Place on hotter part of range that it may brown quickly underneath. Fold, and turn on hot platter.
Omelet with Croûtons
1 cup bread cut in ⅓ inch cubes
Butter
5 eggs
4 tablespoons cream
½ teaspoon salt