4 eggs
1/2 teaspoon salt
Dash Tabasco sauce
2 tablespoons butter
1 cup sliced mushrooms

Preparation Instructions:

Separate the eggs. Beat egg whites until stiff but not dry. Beat yolks with salt and Tabasco until light and lemon colored; fold into whites. Heat half the butter in an oven-proof omelet pan just hot enough to sizzle a drop of water. Pour in egg mixture; spread evenly. Reduce heat to low; cook until omelet is puffy and lighly browned on bottom, about 5 minutes. Transfer omelet pan from stove to oven. Bake at 325 degrees for 12 to 15 minutes until a knife inserted in center comes out clean. Melt remaining butter in a frying pan at medium heat; cook mushrooms until soft but not brown. To serve, score omelet across center with a knife and fold in half, spooning mushrooms inside and on top. 2 servings.