Baked Herb Omelet
|Eggs||4 Medium, separated|
|Water||1⁄4 Cup (4 tbs)|
|Fresh parsley||1 Teaspoon, chopped|
Preheat oven to 350°F.
In a large bowl, beat egg whites until stiff, but not dry.
In another large bowl, beat egg yolks with remaining ingredients until thick.
Fold whites into yolk mixture.
Transfer to a preheated nonstick omelet pan with ovenproof handle.
Cook until brown on bottom.
Transfer pan to oven and bake for 15 minutes or until brown on top.
Serve at once on a hot platter.
Divide evenly into 4 wedges.