Ingredients
4 eggs, separated
¼ cup water
¼ t salt (or less)
1/8 t pepper
1 T butter
How to Cook
1. Preheat oven to 325 degrees.
2. In small mixer bowl, beat egg whites with water and salt until stiff but not dry.
3.In another mixer bowl, beat egg yolks with pepper until very thick and lemon colored. Fold in egg whites.
4.Heat butter in 10-inch caste iron skillet until just hot enough to sizzle a drop of water. Pour omelet mixture into skillet, level surface gently. Reduce heat and cook slowly until puffy and light brown on bottom (about 5 minutes). Lift omelet on edge with a spatula to judge color of bottom. You want it to brown a bit on the bottom.
5. Place in preheated. Bake 12 to 15 minutes, or until knife inserted in center comes out clean.
6. Tip skillet and loosen omelet by slipping pancake spatula under the omelet. Slip onto heated platter, not turning upside down because the top is so nicely browned and a bit crusty. Serve immediately.
7. 2 to 3 servings. I usually double the recipe for my caste iron skillet and I sometimes just serve it in the skillet. It’s attractive in the middle of the table even in the skillet and the skillet keeps it hot. I cut it into pie shaped pieces and spoon a little heated raspberry jam on each serving.