Puffy Omelet

(I made this when I was in a pinch when I had no milk to make pancakes.  

4 eggs

2 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.