Tomato omelette

 Put two yolks of eggs into a basin, a teaspoonful of flour, pepper and salt, a little scraped onion, a little lemon rind, and a teacupful of milk. Cut up a tomato in slices; whip the whites of the eggs to a stiff froth, then add the sliced tomato to the mixture; mix in lightly the whites of the eggs. Have ready in a frying-pan two ounces of butter, hot; cook over a slow fire for ten minutes, stirring a little. When set, brown the top in front of the fire; roll it in the shape of an olive, and serve very hot.