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

Beat egg whites, water and salt until stiff. Set aside. Beat yolks and pepper until thick and lemon colored. Fold into whites. Heat oven-proof skillet. Add butter. Pour mixture into skillet, level gently. Cook slowly over low heat, until light brown on bottom (about 5 minutes). Place skillet in preheated 325 degree oven. Bake 12 to 15 minutes. Loosen omelet and fold in half. Cheese, ham, onions, peppers, mushrooms may be added before baking.