4 eggs, separated
1/4 tsp. cream of tartar
1/4 c. cold water
2 tbsp. sugar
1/4 tsp. salt
2 tbsp. Sunlite Oil
1/2 c. orange marmalade
Powdered sugar

In a large bowl, beat egg whites until foamy; add cream of tartar and continue to beat until stiff peaks form.

In a small bowl beat egg yolks with water, sugar and salt until light and fluffy; gradually fold yolk mixture into beaten egg whites.

Heat Sunlite Oil in a 10 inch oven proof skillet. Add egg mixture to skillet and cook about 3 minutes over medium heat until puffy and golden on underside.

Place in oven preheated to 350 degrees F.; bake 10 minutes until golden and top springs back when touched with finger. Loosen edges with a spatula.

Make a slit partway across center of omelet; spoon in marmalade. Tip skillet and fold omelet in half; place on warm platter. Dust with powdered sugar. Makes 2 servings.