Puffy Butter Omelette
|Eggs||4 , separated|
|Water||1⁄4 Cup (4 tbs)|
In small mixer bowl, beat egg whites with water and salt until stiff but not dry.
In another mixer bowl, beat egg yolks with pepper until very thick and lemon colored.
Fold into egg whites.
Heat oven to 325Â°.
Heat butter in 10-inch skillet with oven-proof handle until just hot enough to sizzle a drop of water.
Pour omelet mixture into skillet; level surface gently.
Cook slowly until puffy and light brown on bottom, about 5 minutes.
Place in oven; bake 12 to 15 minutes or until knife inserted in center comes out clean.
Tip skillet and loosen omelet by slipping pancake turner or spatula under; fold omelet in half, being careful not to break it.
Slip onto heated platter.