Instructions: Preheat oven to 350 degrees.

In small bowl, beat milk, egg yolks, Tabasco sauce and baking powder with fork. In larger bowl, beat egg whites until stiff but not dry. Fold yolk mixture lightly into egg whites.

In heavy oven-safe 10-inch skillet, over low heat, melt butter or margarine. Pour egg mixture into skillet. As omelet cooks, slash it through with knife to allow heat to penetrate lower layers.

When omelet is half done (after about five minutes), place on rack in oven and bake until top is set and lightly browned. Serve at once.

To serve, cut in four wedges, using two forks instead of knife to divide omelet. If desired, serve with sprinkling of parsley, chives or grated Parmesan cheese.

This recipe yields 4 servings.

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