Puffy Omelet

Ingredients

• 4 egg whites
• 4 egg yolks, beaten
• 1 tablespoon margarine or butter

Instructions

1. In a bowl beat egg whites till frothy. Add 2 tablespoons water; continue beating about 1 1/2 minutes or till stiff peaks form (tips stand straight). Fold egg yolks into egg whites.
2. In a large ovenproof skillet heat margarine till drop of water sizzles. Pour in egg mixture, mounding it slightly higher at the sides. Cook over low heat for 8 to 10 minutes or till puffed, set and golden brown on the bottom. Then bake at a 325° oven for 8 to 10 minutes or till a knife inserted near the center comes out clean. Loosen sides of omelet with a metal spatula. Make a shallow cut slightly off center across the omelet. Fold smaller side over the larger side. Serves 2.
3. Cheese-Herb Puffy Omelet: Prepare as above, except, while omelet is baking, melt 1 tablespoon margarine or butter in a saucepan. Stir in 1 tablespoon all-purpose flour, 1 teaspoon chipped chives, and 1/4 teaspoon dried fines herbes, crushed. Add 3/4 cup milk. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in 1/3 cup shredded cheddar or Swiss cheese till melted. Pour over folded omelet.
4. Ham-and-Cheese Puffy Omelet: Prepare as above, except while omelet is baking, melt 1 tablespoon margarine or butter in a saucepan. Stir in 1 tablespoon all-purpose flour. Add 2/3 cup milk. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in 1/3 cup shredded cheddar or Swiss cheese till melted. Stir in 1/4 cup diced fully cooked ham and one 2-ounce jar sliced mushrooms, drained. Heat through. Pour over folded omelet.
5. Bacon-Asparagus Puffy Omelet: Prepare as above, except place one 10-ounce package frozen cut asparagus in a colander. Run hot water over asparagus till thawed; drain. Stir together 1/4 cup cold water, 1 tablespoon soy sauce, and 2 teaspoons cornstarch; set aside. In a skillet cook 2 slices bacon till crisp; drain, reserving drippings. Crumble bacon; set aside. Cook 1/4 cup chopped onion in drippings over medium heat till tender. Add asparagus; cook and stir for 3 minutes. Stir soy sauce mixture; add to skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Add bacon; spoon atop omelet before folding.