Puffy Omelet

Directions

About 30 minutes before serving, preheat oven to 350℉ (180℃).

In large bowl, with mixer at high speed, beat egg whites until foamy; add cream of tartar and continue beating just until stiff peaks form.

In small bowl, with mixer at high speed, beat egg yolks with ¼ cup cold water and salt until very light;carefully fold yolk mixture into beaten whites.

In ovenproof 10 inch skillet over medium-low heat, in hot butter, cook egg mixture three minutes, or until puffy and golden on under side when lifted with a spatula.

Then bake 10 minutes or until golden and top springs back when tapped with finger.

Run a spatula around sides to loosen omelet. Make a slit part way across center of omelet;tip skillet and with pancake turner, fold omelet in half; slide onto heated platter.

Makes 2 servings.