4 eggs separated
1/2 tsp salt
pinch of pepper
4 tbsp milk
1 tbsp butter or margarine
Beat egg yolks until thick. Add salt, pepper, and milk.
Beat egg whites until they form peaks. Fold whites into yolks.
Pour into well buttered hot skillet, spreading mixture evenly and cooking slowly until omelet puffs up and is firm on the bottom.
Bake in moderate oven 350F until top is slightly dry, about 5 minutes, and springs back when pressed lightly with fingertip.
But about halfway through the omelet at the centre, fold over with a spatula.
Serve immediately on hot platter.