|Eggs||8 Small, separated|
|Hot sauce||1⁄2 Teaspoon|
|Soft margarine||3 Tablespoon|
"Beat egg whites with electric mixer until stiff and shiny but still moist.
Add milk, salt and hot sauce to egg yolks.
Beat egg yolk mixture until light and lemon-colored.
Fold egg yolk mixture into egg whites.
Melt margarine in 10 or 12-inch oven-proof skillet over low heat.
Tilt pan to coat sides.
Pour in omelet mixture.
Cook for 5 to 6 minutes or until bottom is lightly browned.
Bake in 325-degree oven for 15 to 18 minutes until center is cooked.
Cut partway through center at right angle.
Fold over with spatula; press down gently.
Slip onto heated serving platter.