INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 290
Calories From Fat: 218
Total Fat: 24.6g
Cholesterol: 240mg
Sodium: 686.4mg
Potassium: 111.9mg
Carbohydrates: 1.3g
Fiber: 0g
Sugar: <1g
Protein: 15.7g