Name: Puffy Cheddar Omelet (Oregon)
Ingredients: 1 c Medium cheddar**; grated; 2 tb Butter; 3 Egg whites; 3 tb Water; 1/2 ts Salt; Few grains white pepper; 3 Egg yolks

Legalism can also be described as false Christianity because that is essentially what it is. It uses Christian language and biblical terms. It sounds evangelical. It loves to use phrases like 'evangelism,' 'fundamentalism,' 'biblical literalism,' and such. It sounds Christian, and looks Christian, but it is emphatically not true Christianity. It as a spurious fake, an imitation Christianity, an empty, hollow counterfeit of the real thing. It is a burdensome drag upon the spiritual life that creates a sense of bondage and guilt. It is a sickening, nauseating fraud in the eyes of others. God describes it in the Scriptures as a stench in his nostrils. That is what legality really is (Ray Stedman).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Restaurant, Eggs	3	Servings

INGREDIENTS

1	c	Medium cheddar**; grated
2	tb	Butter
3		Egg whites
3	tb	Water
1/2	ts	Salt
		Few grains white pepper
3		Egg yolks

INSTRUCTIONS

preheat oven to 350 degrees.
** Preferred brand: Tillamook (it's made here in Tillamook, Oregon, at
north coast.)
Set out a heavy 10" skillet Grate Cheddar and set aside. Heat skillet until
just hot enough to sizzle a drop of water. Heat butter in the skillet
Meanwhile, beat egg whites until frothy. Add water, salt and white pepper
to egg whites. Continue beating until rounded peaks are formed.
Beat the egg yolks and spread over the egg whites and gently fold together.
Turn egg mixture into skillet. Level surface gently.
Cook 112 minute on top of range; lower heat and cook slowly about 10
minutes or until lightly browned on bottom and puflly but still moist on
top. Do not stir at any time. Place skillet with omelet in the oven for
about 5 minutes. Remove and sprinkle all the grated cheese over top. Return
to oven and continue baking until cheese is melted.
To serve, loosen edges with spatula, make a quick, shallow cut through
center, and fold one side over. Gently slip omelet onto a warm serving
platter, or omit the shallow cut and folding. Using two forks, tear the
omelet gently into wedges. On warm serving dish, browned side is on top.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Tillamook Cheese Factory

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