4    Eggs, separated
1/4 ts Cream of tartar
1/4 c  Cold water
1/4 ts Salt
2 tb Butter

About 30 minutes before serving,preheat oven to 350 degrees.In large
bowl,with mixer at high speed,beat egg whites until foamy; add cream of
tartar and continue beating just until stiff peaks form. In small bowl,with
mixer at high speed,beat egg yolks with 1/4 cup cold water and salt until
very light;carefully fold yolk mixture into beaten whites. In ovenproof 10″
skillet over medium-low heat,in hot butter, cook egg mixture three
minutes,or until puffy and golden on under side when lifted with a
spatula.Then bake 10 minutes or until golden and top springs back when
tapped with finger. Run a spatula around sides to loosen omelet.Make a slit
part way across center of omelet;tip skillet and with pancake turner,fold
omelet in half;slide onto heated platter.Makes 2 servings.