Souffle Omelet (Puffy Omelet)

1. 1

   Beat egg whites until frothy.

2. 2

   Add water and salt; continue beating about a minute or until stiff peaks form.

3. 3

   Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).

4. 4

   Fold yolks into whites.

5. 5

   Heat butter in a 10 inch skillet with an oven proof handle.

6. 6

   Pour in egg mixture, mounding it a little higher on the sides.

7. 7

   Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.

8. 8

   Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.

9. 9

   Make a shallow cut off center of the omelet.

10. 10

    Place your fillers on the larger half of the omelet.

11. 11

    Fold the smaller half over the fillers.

12. 12

    Slip omelet onto a warmed plate.

* Per serving · 4 servings · Values may vary.