4 eggs, separated
3 tbsp. milk or cream
1/2 tsp. salt
Pepper
2 tbsp. butter

Beat egg whites until stiff. Beat egg yolks until thick and lemon colored, beating in milk or cream, salt and pepper. Fold into the beaten egg whites and blend well. Melt butter in both sections of Divided Skillet Omelet Pan. Turn egg mixture into both sections of pan. Cook slowly over low heat. As undersurface becomes set, lift it slightly with a spatula to allow uncooked portion to flow underneath and cook. When mixture appears set, fold omelets together and cook an additional 2 minutes. Serve immediately.

ORANGE OMELET: Fold in 1/4 cup orange juice and 1 tablespoon grated orange rind to Dessert Omelet before turning into pan.