PUFFY OMELET
- 4 eggs
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 teaspoons Dr. Price's Baking Powder
- 1 tablespoon corn starch
- ½ cup milk or half milk and half water
Separate eggs; mix salt, pepper, baking powder, corn starch and milk with yolks of eggs. Beat whites until light and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven, fold over in half and serve immediately on hot platter, or if desired serve with tomato sauce [page 36] added before omelet is folded.