4 eggs, separated
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
Preparation Instructions:
In small mixer bowl, beat egg whites with water and salt until stiff but not dry. In another bowl, beat egg yolks with pepper until thick and lemon colored. Fold into egg whites.
Heat oven to 325 degrees. Heat butter in 10 inch skillet with ovenproof handle until just hot enough to sizzle a drop of water. Pour omelet mixture into skillet; level surface gently. Reduce heat. Cook slowly until puffy and lightly browned on bottom, About 5 minutes. (Lift omelet at edge to judge color.)
Place in oven; bake 12 to 15 minutes or until knife inserted in center comes out lean. To serve, tip skillet; loosen omelet by slipping pancake turner or spatula under and fold omelet in half without breaking. 2 or 3 servings.
Puffy Dessert Omelet: Omit pepper; add 1/4 cup sugar to egg yolks before beating. Mix 1/2 cup sliced strawberries and 1/2 cup sour cream. Spread half the strawberry mixture on omelet before folding; spread remaining mixture on top. Sprinkle with confectioners' sugar.