Three-Tiered Omelet With Wine Sauce - cooking recipe

Ingredients

12 eggs, separated
1 tsp. salt
1 tsp. seasoned salt
freshly ground pepper
3 Tbsp. parsley, minced
3 shallots, finely chopped
6 Tbsp. flour
4 1/2 Tbsp. white wine or dry vermouth

Preparation

Beat yolks until light.
Add both salts, pepper, parsley, shallots and flour.
Beat until thoroughly blended.
Beat egg whites together with wine until stiff but not dry.
Carefully fold whites into yolk mixture.
Grease three 8-inch pie plates.
Divide egg mixture between them.
Bake at 350\u00b0 for 15 minutes, or until set.