|6 ||6 ||eggs|
|3/8 cup ||90 mL ||milk|
|1/2 tsp ||2 mL ||salt|
|dash ||dash ||pepper|
| || ||grated cheese (optional)|
- Seperate the eggs into whites and yolks in two seperate bowls. The bowl with the eggwhites cannot be plastic. It's OK to get eggwhite in the yolks, but the recipie will not work in you get any yolk in the eggwhite. To avoid this, start by pouring each eggwhite into a glasss. When you have got it in, and there is no yolk, dump in in with your other whites. If you get any yolk in, dump in in with the yolks and get a clean glass for the next egg (or wash it thoroughly).
- Beat the eggwhites until the mixture is still and forms peaks. This takes a lot longer than with whipping cream, and if any egg yolk got in, it will never happen. If you have a special whisk attachment for your beaters, use that.
- Turn on the oven to 350°F (175°C). It needs to be hot when we put the omelet on. Make sure the eggswhites are not sitting on the stove or they will go flat (i.e. un-beaten).
- Beat the yolks until they turn a paler yellow in colour. Do this before adding any other ingrediants; it matters.
- Add the milk, salt and pepper to the yolks. Mix well.
- Fold he yolk mixture into the eggwhites using a spatula.
- Pour the egg mixture into a frying pan. Use the spatula to put it all in.
- Put the frying pan in the oven and bake it for about 18 minutes. The top should be lightly browned.
- Remove the fryiong pan from the oven and slide the omelet onto a large plate.
- Sprinkle grated cheese on the omelet if desired.
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