Smoked Fish Omelet

6 eggs
1/2 cup milk
1 teaspoon all-purpose flour
1/8 teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons snipped dillweed
3/4 pound smoked fish
1/4 cup sliced radishes

Beat eggs, milk, flour and pepper. Heat butter in 10-inch skillet over medium heat until hot.

Pour egg mixture into skillet; sprinkle with 1 tablespoon of the dillweed. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes, gently lifting edge with fork so that uncooked portion can flow to bottom.

Arrange fish on eggs; place radishes in center of eggs. Sprinkle omelet with remaining dillweed. Cut into wedges to serve.

Yields 6 servings.