OMELET, PLAIN
Melt four ounces of butter in a frying-pan, heat up six eggs till they froth; add a little pepper and salt, pour the beaten-up eggs into the frying-pan as soon as the butter begins to frizzle, and with a tablespoon keep scraping the bottom of the frying-pan in every part, not forgetting the edge. Gradually the mixture becomes lumpy; still go on scraping till about two-thirds or more are lumpy and the rest liquid. Now slacken the heat slightly by lifting the frying-pan from the fire, and push the omelet into half the frying-pan so that it is in the shape of a semicircle. By this time, probably, it will be nearly set. Take the frying-pan off the fire, and hold it in a slanting direction in front of the fire. When the whole is set, as it will quickly do, slide off the omelet from the frying-pan on to a hot dish with an egg-slice, and serve.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
