Serves: 4
Total Calories: 120

6 eggs, separated
1 teaspoon salt
6 tablespoons water
1/8 teaspoon pepper
2 tablespoons margarine or butter

1. Heat oven to 325°F. In large bowl, combine egg whites, salt and water beat until stiff peaks form. Set aside.

2. With same beaters, in small bowl, beat egg yolks and pepper until thickened and light yellow in color. Fold into egg whites.

3. Melt margarine in 10-inch ovenproof skillet over medium heat tilt pan to coat. Pour in egg mixture. Reduce heat to low cook about 5 minutes or until puffy and light brown on bottom.

4. Place skillet in oven. Bake at 325°F. for 15 to 18 minutes or until knife inserted in center comes out clean. To remove from pan, tip skillet, loosening omelet with pancake turner. Fold in half* and slip onto platter. Serve immediately with Cheese Sauce, page 314, if desired.

TIPS: * If desired, cut into wedges rather than folding in half.

For 3-egg omelet, cut all ingredients in half. Cook in 6 or 8-inch skillet until puffy and light brown. Bake 10 to 15 minutes.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 160 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 3 g 15% * Cholesterol: 320 mg 107% * Sodium: 690 mg 29% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 9 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 1/2 Medium-Fat Meat, 1 Fat

See Cook's Note: How to Make an Omelet

Nutritional Facts:

Serves: 4
Total Calories: 120
Calories from Fat: 90

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