10 eggs, separated
4 slices bacon, cut into sm. pieces
2 tbsp. butter, melted
1 tsp. salt
1/4 tsp. cream of tartar
Dash pepper
1 c. sour cream
2 tsp. snipped fresh chives
8-10 slices bread, crusts removed and halved diagonally
3/4 c. coarsely grated Swiss or cheddar cheese

Separate eggs; turn whites into large bowl of electric mixer, and let stand at room temperature about 1 hour. Turn yolks into a small bowl. Saute bacon until crisp. Drain on paper towel. Preheat oven to 350 degrees. Turn butter into shallow, oval baking dish, about 13 inches long, 2 inches deep; about 3 quart volume.

Add 1/2 teaspoon salt and the cream of tartar to egg whites. With mixer at high speed, beat whites just until stiff moist peaks form when beaters are slowly raised. With the same beaters, beat the egg yolks with 1/2 teaspoon salt and the pepper until they are very thick and lemon colored.

Using a rubber scraper, gently fold sour cream, chives and bacon into yolks, to blend well. With wire whisk, gently fold yolk mixture into whites until combined. Turn into prepared dish. Insert bread slices into mixture around edge of pan. Sprinkle top with the grated cheese. Bake 15-20 minutes or until omelet is golden brown and puffy. Serve at once. Makes 6 servings.