|Peanut oil||1 Tablespoon|
|Eggs||2 , beaten|
|Ve tsin||1 Pinch|
Cut the almonds into slivers or roughly chop them.
Heat the oil in a frying-pan.
Add the eggs and stir them so rapidly that they are at once mixed.
As quickly as possible add the three seasonings and the almonds and spread them out.
Roll the omelet and turn it on to a warm oval plate not a hot one because the omelet would go on cooking and become hard.
Garnish with parsley.