(I made this when I was in a pinch when I had no milk to make pancakes.
4 eggs2 Tbsp.
4 beaten egg yolks
1/4 tsp. salt
1/8 tsp. white pepper (optional)
1 Tbsp. butter
Beat egg whites with an electric mixer on high speed until frothy. Add water; continue beating about 1 1/2 minutes or until stiff peaks form. Fold in egg yolks, salt, and if desired, white pepper. In a large ovenproof skillet heat butter until a drop of water sizzles. Pour in egg mixture, mounding it slightly at the sides. Cook over low heat about 6 minutes or until puffed and set on the bottom. Bake in a 325 oven 10-12 minutes or until a knife inserted near the center comes out clean. Loosen the omelet from the sides of the skillet with a spatula. Make a shallow cut slightly off-center across the omelet. Add filling ingredients as desired to larger side. Cut omelet in half.