|4||EGG WHITES, room temperature|
|1/2||tsp. cream of tartar OR lemon juice|
|4||EGG YOLKS, room temperature|
|1||tsp. butter OR vegetable oil|
|Step 1||HEAT oven to 350°F. COMBINE egg whites, water and cream of tartar in large mixer bowl. BEAT on high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.|
|Step 2||BEAT egg yolks and salt in small mixer bowl on high speed until thick and lemon-colored. Gently but thoroughly FOLD yolks into whites.|
|Step 3||HEAT butter in 10-inch nonstick omelet pan or skillet with ovenproof handle over medium-high heat until hot. POUR IN egg mixture; gently smooth surface. Reduce heat to medium. COOK until omelet is puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge with spatula to judge color.)|
|Step 4||PLACE pan in 350°F oven. BAKE until knife inserted halfway between center and outer edge comes out clean, 10 to 12 minutes. LOOSEN omelet edge with spatula. SERVE immediately.|
If pan handle is not ovenproof, wrap it completely in aluminum foil.
Puffy omelets begin to deflate when removed from oven, so plan to serve immediately.
To serve folded: Using sharp knife, cut across center of omelet, cutting through upper surface but not through to the bottom of omelet. Top with filling, if desired. Tip pan. Fold omelet in half with turner and invert onto warmed plate with a quick flip of the wrist. Cut in half or into quarters.
To serve open-faced: Invert pan over warmed plate, or slide omelet from pan onto plate. Top with filling, if desired. Cut in half or into quarters.
Excellent Source: Protein and Choline
Good Source: Vitamin A, Vitamin D and Folate
Total Fat: 11g
Saturated fat: 4g
Polyunsaturated fat: 2g
Monounsaturated fat: 4g
Dietary Fiber: 0g
Vitamin A: 549.4IU
Vitamin D: 75.5IU
Vitamin C: 0mg
Vitamin E: 1.4IU
Trans Fat: 0.1g
Vitamin B12: 0.7mcg
Vitamin K: 0.4mcg
Vitamin B6: 0.1mg
Vitamin B1 - Thiamin: 0.1mg
Vitamin B2 - Riboflavin: 0.5mg
Vitamin B3 - Niacin: 2.4mg
Omega 3: 0.1g
Omega 6: 1.4g