Beat egg whites until stiff but not dry.
Beat egg yolks until thick and lemon colored; blend in milk, salt and pepper.
Fold in egg whites gently.
Heat but- ter in skillet until moderately hot; add egg mixture.
Cook over low heat for 3 to 5 minutes or until om- elet puffs up and is firm and lightly browned on bottom.
Bake in 325-degree oven until top is dry.
Loosen omelet from pan gently.
Cut halfway down across the center.
Spread with half the Sauce; fold in half carefully.
Spread remaining Sauce on top; serve hot.