Fancy Egg Omelet
Beaten egg whites are folded into beaten egg yolks to make this fluffy, open-faced omelet topped with chopped ham and grated onion.
5 large egg yolks
4 tablespoons water
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons salt
5 large egg whites, stiffly beaten
1 tablespoon butter
1/4 cup ham, chopped
2 tablespoons onions, grated
- Beat egg yolks until lemon colored. Add water, pepper, and salt. Fold in stiffly beaten egg whites.
- Heat a large skillet and melt butter. Add the egg mixture and cook gently, lifting the omelet around the edges. When brown on the bottom, place in a preheated 350°F (175°C) oven until dry on top.
- Remove from the oven and top with chopped ham and grated onion.
Makes 4 servings.