3 tablespoons water
3/8 teaspoon salt
pepper (to taste)
1 tablespoon margarine
Directions: Separate eggs. Add water, salt and pepper to egg whites and beat with electric mixer until stiff peaks form. Beat egg yolks until thick, then fold gently but thoroughly into the egg whites. Heat margarine in 7 inch skillet. Pour egg mixture into skillet and cook over low heat without stirring, until the omelet puffs up, about 10 minutes. Preheat oven to 325°F. Bake the omelet in the skillet 12 to 15 minutes until the top is lightly browned and the top springs back when touched. Loosen edges with a spatula and serve at once. Makes 2 servings.
Notes: Sprinkle omelet with Parmesan cheese. It's a nice light evening meal served with toast.