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

Heat oven to 325 degrees. Beat egg whites and water and salt on high speed until stiff but not dry. Beat egg yolks and pepper on high speed for 3 minutes or until very thick and lemon colored. Fold into egg whites.

Heat butter in 10 inch oven proof skillet over medium heat as butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet and level surface. Reduce heat. Cook over low heat for 5 minutes or until puffy and light brown on bottom.

Bake uncovered for 12-15 minutes or until knife inserted in center comes out clean. Tilt skillet and slip pancake turner or spatula under omelet to loosen. Fold omelet in half. Slip on warm plate. Serve with Italian tomato sauce or fill omelet with favorite fillings (example: ham and cheese).