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.