| • | In a mixing normal bowl beat the egg with the table salt and pepper until it begins bubbling.
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| • | Beat in the milk, mint, parsley, scallions, and cheese. In a heavy skillet melt down the butter all over moderate heat.
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| • | Pelt in the egg mixture and spread aside it aside evenly.
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| • | Reduce the heat up to low and cover it full and cook until the edges of the omelette start to get firm.
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| • | Uncover and run a spatula about the edges to keep it from adhering to the pan.
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| • | When the center of the omelette is almost firm, place a plate all over the skillet and invert, dropping down the omelette onto the plate.
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| • | Gently slide it back into the pan, cover, and cook for a few minutes longer until the bottom is lightly browned.
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| • | Slide aside onto a serving up plate, cut down into wedges, and serve up at once.
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