Serves: 2
Ingredients:
4 eggs, separated
¼ cup water
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
Method:
In a small mixer bowl, beat egg whites with
water and salt until stiff but not dry. In another bowl, beat egg yolks with
pepper until thick and lemon colored. Fold into egg whites.
Heat oven to 325*. 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. Reduce heat. Cook
slowly until puffy and lightly browned on the bottom, about 5 minutes. (Lift
Omelet at edge to judge color.)
Place in oven; bake 12-15 minutes or until
knife inserted in centre comes out clean. To serve, tip skillet; loosen omelet
by slipping pancake turner or spatula under and fold omelet into half without
breaking.
For
Puffy Desert Omelet:
Omit pepper; add ¼ cup sugar to egg yolks
before beating. Mix ½ cup sliced strawberries and ½ cup dairy sour cream.
Spread half the strawberry mixture on omelet before folding; spread remaining
mixture on top. Sprinkle with confectioners’ sugar.
