My Little Notebook

Prep: 15 min: Bake: 15 min * 2 servings

After beating the egg whites, you can use the same beaters--without washing them--to beat the egg yolks.

Ingredients:
4 large eggs, separated
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or stick margarine
Italian Tomato Sauce, salsa or spaghetti sauce, heated, if desired

Directions:
1. Heat oven to 325 degrees.
2. Beat egg whites, water and salt in medium bowl with electric mixer on high speed until stiff but not dry. Beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
3. Melt butter in 10-inch ovenproof skillet over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. (Carefully life omelet at edge to judge color.)
4. Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
5. Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with Italian Tomato Sauce.

1 Serving: Calories 180 (Calories from Fat 125); Fat 14g (Saturated 4g); Cholesterol 425mg; Sodium 470mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 13g % Daily Value: Vitamin A 18%; Vitamin C 0%; Calcium 4%; Iron 6% Diet Exchanges: 2 Medium-Fat Meat, 1/2 Fat.