This recipe was handwritten by my mom many years ago when she was very young, probably some time in the '40s. The card is old and very yellowish-brown.
For each serving use:
Separate the whites from the yolks. Beat the whites until stiff. Beat the yolks until lemon colored. Add the milk, salt and pepper to the yolks. Fold in the beaten egg whites carefully. Pour the mixture into a heavy frying pan which has had the butter melted in it. Cook over a low flame, occasionally turning the pan so the omelet may brown evenly. Then place in a hot oven (400°F) for a few minutes to set the top.