Puffy Omelet - cooking recipe

Ingredients

1 Tbsp. butter
1 fresh tomato, peeled and chopped
1/2 small green pepper, chopped
1/8 tsp. granulated garlic
2 Tbsp. finely chopped onion
6 eggs, separated
6 Tbsp. hot water
1/2 tsp. salt
1/8 tsp. white pepper
1 1/2 Tbsp. butter

Preparation

In a small saucepan, melt butter.
Add tomato, green pepper, garlic and onion.
Simmer, covered, about 15 minutes.
Set aside. Preheat oven to 350\u00b0.
Beat egg whites until stiff.
Beat egg yolks until thick and lemon-colored.
Beat in water, salt and pepper.
Fold yolks into the beaten whites.
Melt butter in a 10-inch omelet pan.
Turn mixture into pan and cover.
Cook on low until omelet is puffed and underside is browned.
Place pan, uncovered, in the oven and bake 10 to 15 minutes, until top is dry.
Cut into 4 to 6 wedges; top with reserved tomato mixture and serve at once.