Beat yolks with salt until very thick
and light in color, then fold them into the whites lightly but thoroughly.
Heat a 10-inch skillet, add butter and when melted pour in the
egg mixture.
Cook very slowly over low heat about 20 minutes or
until bottom of the omelet appears delicately browned and crisp when
gently lifted from side with a knife or spatula.
Do not stir at any time.
Now slip skillet containing omelet into a moderate over
(350 degrees F.) for 2 to 5 minutes, or until top is dry and slightly
browned.
Loosen quickly around edges; make a quick cut through the center,
fold over and slide omelet onto hot serving plate.
Serve immediately.
5 servings.
Recipe is believed to be accurate
but is not guaranteed. Recipe is intended for personal use only.
You can print a copy for yourself and/or your friends,
but you cannot publish it or post it to any Internet or other public site
without our permission.
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