Plain or French Omelet

4 eggs
4 tablespoons milk
½ teaspoon salt
⅛ teaspoon pepper
2 tablespoons butter

Beat eggs slightly, just enough to blend yolks and whites, add milk and seasonings. Put butter in hot omelet pan, when melted ? in mixture, ? it cooks, lift with spatula, letting uncooked portions underneath ? until whole is of creamy consistency. Increase heat that it may brown quickly underneath, fold and turn on hot platter.