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Basic Fluffy Omelet

Beaten egg whites give this oven-baked omelet extra lift. For a cheese omelet, sprinkle with your favorite shredded cheese during the last minute of baking.

Prep: 10 minutes Cook/Bake: 15 minutes

4 large eggs, separated

2 tablespoons water

1/8 teaspoon salt

1 tablespoon butter or margarine

1. Preheat oven to 350°F. In medium bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. In large bowl, with mixer at high speed, beat egg yolks, water, and salt until egg-yolk mixture has thickened. With rubber spatula, gently fold one-third of beaten egg whites into egg-yolk mixture. Fold in remaining egg whites until just blended.

2. In oven-safe nonstick 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil), melt butter over medium-low heat. Add egg mixture and cook until top has puffed and underside is golden, about 3 minutes.

3. Place skillet in oven. Bake until top of omelet is golden and center springs back when lightly touched with finger, about 10 minutes.

4. To serve, loosen omelet from skillet and slide onto warm platter. Makes 2 main-dish servings.

Each serving: About 200 calories, 13g protein, 19 carbohydrate, 16g total fat (7g saturated), 441mg cholesterol, 331mg sodium.

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