2 eggs, separated 1/4 cup water 1/4 tsp salt 1/8 tsp pepper
1. With a mixer, beat egg whites, water and no salt on a high speed until stiff, but not dry. 2. In a separate bowl, beat egg yolks and pepper on high speed until very thick and lemon colored, Fold yolks into egg whites. 3. Coat 10-inch ovenproof skillet with nonfat cooking spray. Heat skillet over medium flame. 4. Pour egg mixture into skillet; reduce heat. 5. Cook over low heat until puffy and light brown on bottom, about 5 minutes. 6. Bake uncovered, in 325-degree oven, until knife inserted in the center comes out clean. 7. Fold omelet in half; slip onto a plate.