The omelette au Parmesan (or any mild dry cheese) is a specialité as simple as it is delicious. A heaped-up table-spoonful of grated and finely sifted cheese to three ordinary eggs, salt and black pepper to taste, compose the mixture. Incorporate the ingredients, and proceed as recorded in the previous directions. Remember that it should be served just before all the juicy mixture on the surface quite sets, so that there may be an exudation of creamy mixture in the dish, and don't forget to dust over the surface a sifting of grated cheese. This must go from the fire to the plate, as it were. Delay in serving is hard on any omelette.