Puffy Omelet

  3 eggs, separated          1 1/2 tbsp. butter
  3 tbsp. milk or cream      your choice of sauce
  salt and pepper

Beat egg whites until stiff; beat egg yolks until thick
and lemon-colored. Beat in milk or cream; add salt
and pepper. Fold the beaten egg yolks into the beaten
egg whites. Pour into sizzling butter in 8" skillet.
Turn heat to low. Cook slowly until light brown
underneath, about 10 min. Bubbles will still appear
through uncooked puffy top and mixture will look
moist.

  Meanwhile, heat oven to 350 F (mod.). Place ome-
let in oven; bake 10 to 15 mm., or until light brown
on top and no imprint remains when touched lightly.
Make ½"-deep crease across omelet. Slip pancake
turner under, tip skillet to loosen omelet and fold
in half without breaking. Roll omelet top-side-down
onto hot platter. Surround with sauce. Serve immedi-
ately. 2 servings.