6 eggs

Separate yolks and whites and set egg whites aside. Into the yolks, stir 2 tablespoons flour and a dash of salt. Add 1 cup milk; stir until smooth. Divide into three equal parts.

Beat whites very stiff and divide among egg yolk dishes. Add a little melted butter to each dish and stir. Butter the pans; pour in batter and bake at 325 degrees. Watch carefully.

Loosen sides of omelette with spatula and fold in half. Tip out onto a hot platter. If you desire only one omelette, reduce by one third, but use 1 teaspoon flour.

For variation, use crumbled crisp fried bacon or Parmesan cheese to the top of each omelette before cooking.