Puffy Omelet

Serves:

Ingredients:

4 Eggs, separated
1/4 c Water
1/4 ts Salt
1/8 ts Pepper
1 tb Margarine or butter

Method:

Beat on high speed until stiff peaks form but the whites aren't dry.
Heat oven to 325 degrees.
Beat egg whites, water and salt in medium bowl on high speed until stiff but not dry.
Beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored.
Fold into egg whites.
Heat margarine in 10-inch ovenproof skillet over medium heat just until hot enough to sizzle a drop of water.
As margarine melts, tilt skillet to coat bottom.
Pour egg mixture into skillet.
Level surface gently; reduce heat.
Cook over low heat about 5 minutes or until puffy and light brown on bottom.
(Lift omelet carefully at edge to judge color.
) Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
Tilt skillet and slip pancake turner or spatula under omelet to loosen.
Fold omelet in half, being careful not to break it.
Slip onto warm plate.
Serve with Italian Tomato Sauce if desired.
2 SERVINGS; 210 CALORIES PER SERVING.