4 eggs, separated
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. flour
1 tbsp. softened butter
1 tbsp. water

Beat egg whites with salt until fluffy, not dry. Beat egg yolk with pepper, flour, butter and water until fluffy. Fold egg whites into egg yolk mixture.

Pour into well greased 8 or 9 inch skillet heated until a drop of water sizzles. Cover tightly. Reduce heat to low and cook 8 to 10 minutes on top of range until surface of omelet is "dry" when touched lightly with finger tip. (Add cheese, ham, etc.)

Fold in half. Serve promptly. Makes 2 to 3 servings.