6 eggs, separated
6 tbsp. milk or water
1 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 med.-size onion, sliced
1 sm. green pepper, seeded and diced (1/2 c.)
2 tbsp. butter
1/4 tsp. leaf marjoram, crumbled
1/8 tsp. cayenne
3 med.-size tomatoes, peeled and coarsely chopped
1 c. dairy sour cream
2 tbsp. snipped chives

1. Beat egg whites until stiff in large bowl with electric mixer.

2. Beat egg yolks slightly in medium size bowl with same beater/mixer. Add milk, 1/2 teaspoon of salt and pepper, beating until thick. Fold into egg white mixture thoroughly.

3. Heat a 10 inch skillet or omelet pan with an ovenproof handle. Swirl 2 tablespoons of butter over bottom and sides of skillet.

4. Pour in egg mixture. Cook over low heat 5 minutes, or until mixture is set on bottom and is golden brown.

5. Bake in a moderate oven (350 degrees) for 10 minutes or until puffy and golden on the top. If glass skillet is used lower oven 325 degrees.

6. While omelet is baking, saute onion and green pepper in remaining 2 tablespoons butter in a large skillet until soft (about 5 minutes). Add marjoram, remaining salt, cayenne and tomatoes; cook until just hot.

7. Remove omelet from oven. Loosen around edge with a knife; cut a gash with knife down center of omelet; place tomato mixture down one side of omelet; fold over with pancake turner or large spatula; turn onto heated serving platter. Top with sour cream and chives. Serve at once. 4 servings.