When done, either fold over one-half on the other, and turn on to a hot platter to serve at once, or set in the oven a minute to brown the top, turning it out in a round.

A little chopped ham or parsley may be added.

The myriad forms of omelet to be found in large cook-books are simply this plain one, with a spoonful or so of chopped mushrooms or tomatoes or green pease laid in the middle of it just before folding and serving.

A variation is also made by beating whites and yolks separately, then adding half a cup of cream or milk; doubling the seasoning given above, and then following the directions for frying.

Quarter of an onion and a sprig or two of parsley minced fine are a very nice addition.