| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 2 | Servings | |
INGREDIENTS
| 4 | Eggs, separated | |
| 1/4 | ts | Cream of tartar |
| 1/4 | c | Cold water |
| 1/4 | ts | Salt |
| 2 | tb | Butter |
INSTRUCTIONS
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 1/4 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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