Puffy omelet

Yield: 2 servings

Measure Ingredient
4 \N Eggs, separated
¼ teaspoon Cream of tartar
¼ cup Cold water
¼ teaspoon Salt
2 tablespoons Butter

About 30 minutes before serving,preheat oven to 350 degrees.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" 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.

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