Instructions: Beat egg whites and cream of tartar in large bowl until foamy. Beat in granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Beat egg yolks and water 5 minutes or until thick and lemon colored. Stir in flour; fold into egg whites. Heat oven to 400 degrees F. Grease and flour two round pans, 9x 1 1/2 inches. Divide egg mixture between pans. Bake 8 to 10 minutes or until puffy and light brown; remove from pans. Place half of the orange sections onto half of each omelet.

Fold other half of each omelet over orange sections. Sprinkle with powdered sugar. 6 srv

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