Instructions: About 30 minutes before serving, preheat oven to 350 degrees.

In large bowl,with mixer at high speed, beat egg whites until foamy; add cream of tartar and continue beating just until stiff peaks form.

In small bowl,with mixer at high speed, beat egg yolks with 1/4 cup cold water and salt until very light; carefully fold yolk mixture into beaten whites.

In ovenproof 10-inch skillet over medium-low heat, in hot butter, cook egg mixture three minutes, or until puffy and golden on under side when lifted with a spatula.

Then bake 10 minutes or until golden and top springs back when tapped with finger. Run a spatula around sides to loosen omelet. Make a slit part way across center of omelette; tip skillet and with pancake turner, fold omelette in half; slide onto heated platter.

This recipe yields 2 servings.

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