Mackinac Island Omelet - cooking recipe

Ingredients

4 eggs, separated
2 Tbsp. milk
dash of salt
2 Tbsp. Parkay margarine
6 Velveeta slices pasteurized process cheese spread
1/2 c. Kraft strawberry preserves
2 Tbsp. sliced almonds, toasted

Preparation

Beat egg whites until stiff, but not dry.
Beat combined yolks, milk and salt until thick and lemon-colored.
Fold into egg whites.
Melt margarine in 10-inch ovenproof skillet over medium-high heat.
Add egg mixture; cook 3 minutes or until underside is golden brown.
Bake at 325\u00b0 for 10 to 12 minutes or until knife inserted near center comes out clean.
Remove from oven.
Make a deep crease across center of top.
Place process cheese spread on half of omelet; continue baking until process cheese spread begins to melt.
Slip spatula underneath, tip skillet to loosen and gently fold in half.
Combine preserves and almonds; heat thoroughly, stirring occasionally.
Serve over omelet.
Makes 4 servings.