Puffy Omelet

Ingredients:
4 eggs, separated
1/4 cup water
1/8 teaspoon pepper
1 tablespoon butter

Directions:
Beat egg whites and water in small mixer bowl until stiff but not dry.

Beat egg yolks and pepper in another bowl until very thick and lemon colored, about 5 minutes. Fold into egg whites.

Heat butter in 10-inch oven-proof skillet until hot enough to sizzle drop of water. Pour omelet mixture into skillet; level surface gently. Reduce heat. Cook slowly until puffy and light brown on the bottom, about 5 minutes. (Lift omelet at edge to look at color.)

Cook uncovered in 325 degree oven until knife inserted in center comes out clean, 12 to 15 minutes. Tilt skillet; slip pancake turner or spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm plate.