4 eggs, separated
1/4 c. water
1/2 tsp. cream of tartar
1/4 tsp. salt
1 tbsp. butter

In large mixing bowl, beat egg whites with water and cream of tartar at high speed until stiff but not dry, just until egg whites no longer slip when the bowl is tilted. In small bowl, beat egg yolks with salt at high speed until thick and lemon colored. Gently, but thoroughly, fold yolks into whites. To serve folded, with a sharp knife cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill if desired. Tip skillet; with pancake turner, fold omelet in half and invert onto warmed plate or platter with a quick flip of the wrist.