Puffy Omelet

1. 1

   Melt butten in small sausepan. Blend in flour and salt. Cook one minute. Stir in milk. Cook until thick and smooth

2. 2

   Beat egg whites untill stiff enough to hold firm peaks

3. 3

   Beat yolks well. Stir youlks into white sause. Fold in egg whites

4. 4

   Heat shortening in large frying pan. Pour in omelet. Cover and cook untill light brown. 20 min on medium or medium low

5. 5

   add cheese

6. 6

   loosen from sides, cut through middle tilt pan. fold in half and side onto platter

No additional tips available.