Souffle Omelet (Puffy Omelet)

Method

1. I

   Beat egg whites until frothy.

2. II

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

3. III

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

4. IV

   Fold yolks into whites.

5. V

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

6. VI

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

7. VII

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

8. VIII

   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. IX

   Make a shallow cut off center of the omelet.

10. X

    Place your fillers on the larger half of the omelet.

11. XI

    Fold the smaller half over the fillers.

12. XII

    Slip omelet onto a warmed plate.