Break six, eight, or ten eggs more or less, beat them together in a dish, and put salt to them; then put some butter a melting in a frying pan, and fry it more or less, according to your discretion, only on one side or bottom.

You may sometimes make it green with juyce of spinage and sorrel beat with the eggs, or serve it with green sauce, a little vinegar and sugar boil’d together, and served up on a dish with the Omlet.