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Plain Fluffy Omelet

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4 eggs
4 tablespoons hot water
2 tablespoons cooked minute tapioca
pepper (spice)


Beat yolks light, add salt, pepper, tapioca. Fold in  stiffly beaten egg whites. melt butter in bottom sides of omelet pan, turn in mixture, cook over slow fire until light brown underneath. Place in oven to dry top. Do not overcook or omelet will shrink. Loosen edge of omelet, fold, serve immediately on hot platter. Minced fish, ham or grated cheese may be added to beaten omelet to give variety. Garnish with parsley.

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