2 tbsp. quick cooking tapioca
3/4 tsp. salt, optional
1/8 tsp. pepper
3/4 c. milk
1 tbsp. butter
4 egg whites
4 egg yolks
2 tbsp. butter

Combine tapioca, salt, pepper and milk in a saucepan. Place over medium heat and cook until mixture boils, stirring constantly. Add 1 tablespoon butter. Remove from heat and cool slightly while beating eggs.

Beat whites until they form stiff peaks. Beat yolks until thick and lemon colored. Gradually add tapioca mixture and mix well. Fold into whites. Melt 2 tablespoons butter in a 10 inch skillet. Cook over low heat 3 minutes. Cover and cook 10 minutes longer. Omelet is done when a knife inserted in center comes out clean. Cut across at right angle to handle of pan. Be careful not to cut all the way through to bottom. Fold carefully from handle to opposite side and serve on hot plate. Makes 4 servings. About 180 calories per serving.