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Preheat the oven to 350 F. In a small bowl, beat the milk, egg yolks, Tabasco sauce, and baking powder with a fork. In a larger bowl, beat the egg whites with the salt until they are stiff but not dry. Fold the yolk mixture lightly into the whites. In a heavy ovenproof 10-inch skillet, melt the butter over low heat. Pour the egg mixture into the skillet. Cook the omelette over low heat, slashing it through with a knife to allow the heat to penetrate. When the omelette is half done (after about 5 minutes), place it on a rack in the oven and bake for about 10 minutes, or until the top is set and lightly browned. Serve at once, using two forks to divide the omeltte into 4 wedges. Serve with a sprinkling of parsley, chives, or cheese, if desired. |