Fluffy Omelet

4 eggs

1 1/2 c. milk

2 T. butter

1/2 tsp. salt

1/8 tsp. pepper

Beat egg yolks and add liquid and seasoning. Fold in stiffly beaten egg whites. Melt fat in a heavy pan and add egg mixture. Cook omelet over low heat until it is golden brown underneath. Then place in the oven to dry omelet on top. Cut lightly through the center and fold one half over the other. Place on a hot platter and serve at once. Bake for 10 to 15 minutes at 375. Serves 4. I use this with my coffee cake, a cup of fresh mixed fruit, tea, coffee or milk, a scripture passage and prayer.

Melva Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987