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Fluffy Omelet

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4 eggs whites
4 egg yolks
1/4 cup water
dash of pepper
1/2 teaspoon salt
1 1/2 tablespoons butter, margarine or drippings


Add salt and water to egg whites and beat until stiff, but not dry. Add pepper to yolks and beat until thick and lemon colored. Fold yolks through egg whites, gently but thoroughly. Meantime heat butter in a heavy 10-inch skillet and distribute over entire bottom surface. Gently pour in egg mixture, reduce the heat and cook slowly for 5 minutes. Then bake in a 325-degree F. oven for about 15 minutes or until a knife inserted in the center comes out clean. Remove from heat, cut almost through in the center on line with handle of pan loosen edges and gently fold in half. Slip onto a warm platter and served at one.

Makes 2 servings


  1. Any of the fillers of sauces suggested for use in making French omelet may be used for fluffy omelet.

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