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Preheat Oven to 350 degrees
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1. Separate egg whites from yolks.
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2. In small mixing bowl, beat egg yolks with salt at high speed until thick and lemon-colored.
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3. In large mixing bowl, beat egg whites with water and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.
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4. Gently fold the yolks in with the whites. Add your fillings at this time. We used a handful of cheese and bacon.
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5. In 10-inch omelet pan or skillet with ovenproof handle over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture and gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.)
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6. Bake in preheated 350 degree oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen omelet edges with spatula.
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To Serve Open-Faced: Invert pan over warmed plate or platter, or slide omelet from pan onto plate. Spoon or sprinkle filling, if desired, over top.
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Cut in half or into wedges. Serve immediately
