It's recommended that you use a 10 inch pan for a four egg omelet to give it room to puff up and not over. Have eggs at room temperature before beating.


4 large eggs, separated
1/2 teaspoon of salt
3 tablespoons of cold water
1/8 teaspoon of finely ground pepper
Dash of paprika
1 tablespoon of margarine

Preheat your oven to 325 degrees F.

Place egg whites in a 1 (one) quart mixing bowl. Add the salt and the cold water. Beat until high peaks form but whites are still bright and shiny.

Add pepper and paprika to the egg yolks; beat until thick, lemon-coloured, and well mixed. Fold this carefully but thoroughly into the egg whites.

Heat the margarine in a 10 inch skillet over moderate heat until hot enough to sizzle a few drops of water.

Pour in the egg mixture and reduce the heat to 'low'.

With the flat side of a spatula, gently even out the top surface of the egg mixture. Cook slowly about 5 minutes, until evenly puffed and lightly browned on the bottom.

To peek at the bottom, carefully lift the omelet at the edge with the tip of a spatula.

Place in the oven and bake about 12-14 minutes or until a knife tip inserted in the center comes out clean.

Serve immediately on warmed plates.

To divide, use two forks and tear gently into pie-shaped pieces. Invert the omelet on plates so the browned bottom is on top. If desired, fold over before serving.

Makes 2 servings
One serving = 1/2 the omelet
One serving = 2 protein/meat

Calories = 209
g protein = 12
g carbohydrate = 1
g dietary fiber = 0
g fat - total = 17
mg cholestrol = 548
mg sodium = 693

NOTE: This is obviously not a recipe for those on a restricted cholestrol diet.

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