Batter of eggs beaten with a little flour and milk, seasoned and fried "then sprinkle upon the omelet some chopped herbs and a few shreds of onion; double the omelet dexterously, and shake it out of the pan on to a hot dish. A simple sweet omelet can be made by the same process, substituting sugar or preserve for the chopped herbs." (Mrs.B)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BACHELOR'S OMELET.
1462. INGREDIENTS: 2 or 3 eggs, 2 oz. of butter, 1 teaspoonful of flour,½ teacupful of milk.
Mode: Make a thin cream of the flour and milk; then beat up the eggs, mix all together, and add a pinch of salt and a few grains of cayenne. Melt the butter in a small frying-pan, and, when very hot, pour in the batter. Let the pan remain for a few minutes over a clear fire; then sprinkle upon the omelet some chopped herbs and a few shreds of onion; double the omelet dexterously, and shake it out of the pan on to a hot dish. A simple sweet omelet can be made by the same process, substituting sugar or preserve for the chopped herbs.
Time: 2 minutes.
Average cost: 6d.
Sufficient: for 2 persons.
Seasonable: at any time.