Categories: Egg dishes

Ingredients

• 4 eggs, separated
• 1/4 cup water
• 1/2 tsp. cream of tartar or lemon juice
• 1/4 tsp. salt
• 1 Tbsp. butter

Directions

1. In large mixing bowl, beat egg whites with water and cream of tartar at high speed until stiff but not dry.

2. In small mixing bowl, beat egg yolks with salt at high speed until thick and lemon-colored. Gently, but thoroughly, fold yolks into whites.

3. Heat butter in 10-inch omelet pan or skillet with ovenproof handle over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture and gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.)

4. Bake in preheated 350 degree oven 10 to 12 minutes, or until knife inserted halfway between center and outside edge comes out clean. Loosen edges with spatula.

5. Fill omelet if desired, and fold in half and invert

6. onto warmed plate or platter with a quick flip of the wrist.

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