Categories: Eggs 
      Yield: 2 servings 
  
      4    Eggs, separated 
    1/4 ts Cream of tartar 
    1/4 c  Cold water 
    1/4 ts Salt 
      2 tb Butter 
  
  About 30 minutes before serving,preheat oven to 350 degrees.In large 
  bowl,with mixer at high speed,beat egg whites until foamy; add cream of 
  tartar and continue beating just until stiff peaks form. In small bowl,with 
  mixer at high speed,beat egg yolks with 1/4 cup cold water and salt until 
  very light;carefully fold yolk mixture into beaten whites. In ovenproof 10" 
  skillet over medium-low heat,in hot butter, cook egg mixture three 
  minutes,or until puffy and golden on under side when lifted with a 
  spatula.Then bake 10 minutes or until golden and top springs back when 
  tapped with finger. Run a spatula around sides to loosen omelet.Make a slit 
  part way across center of omelet;tip skillet and with pancake turner,fold 
  omelet in half;slide onto heated platter.Makes 2 servings.