Omelet Soufflé

Omelet Soufflé

Ingredients:

4 egg whites
2 tablespoons water
1⁄4 teaspoon salt
4 egg yolks
1 tablespoon butter or
1 tablespoon margarine

Directions:

1.Beat egg whites until frothy.
Add water and salt; continue beating about a minute or until stiff peaks form.

2.Beat yolks at high speed of electric mixer until thick and lemon-colored (about 5 minutes).
Fold yolks into whites.
Heat butter in a 10-inch skillet with an ovenproof handle.

3.Pour in egg mixture, mounding it a little higher on the sides.
Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.

4.Place skillet in a 325 degree (163 Celsius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
Make a shallow cut off center of the omelet.

5.Place your ingredients on the larger half of the omelet.
Fold the smaller half over the fillers.
Slip omelet onto a warmed plate.