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FLUFFY OMELET 
2 tbsp. quick-cooking tapioca
3/4 tsp. salt
1/8 tsp. pepper
3/4 c. milk
1 tbsp. butter
4 egg whites
4 egg yolks

Combine tapioca, salt, pepper and milk in saucepan. Cook and stir over medium heat until mixture comes to a boil. Stir in butter. Remove from heat; cool slightly.

Meanwhile, beat egg whites until stiff. Beat yolks until thick and lemon colored. Gradually blend tapioca mixture into egg yolks; fold into whites. Pour into hot buttered 10-inch skillet. Cook over low heat for 3 minutes, then bake in a preheated 350 degree oven for 15 minutes, or until a knife inserted in center comes out clean.

Cut across at right angle to pan handle, but do not cut all the way through. Carefully fold from handle to opposite side. Turn out onto serving platter. 4 servings.

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