How do you like your omelets? Mother never made one as I remember growing up. Eggs were either fried or hard-boiled. With no electricity or ways to keep food cold and a well stocked chicken coop, my family ate a lot of eggs. Mother never heard of omelets back in the day. Dad liked his eggs only one way, fried with the yolk soft and on buttered toast. Mother had no reason to fix eggs any other way.

But time marches on. By the time I was married, omelets were coming into vogue. You can do a lot with an omelet. After this recipe, I will give you a number of fillings for the puffy omelet. However, I still can't eat eggs. I am allergic to the yolk, but I don't mind fixing eggs for you.

PUFFY OMELET
4 eggs, separated
1/2 teaspoon salt
Dash of pepper
1/2 cup milk
1/2 cup fine bread crumbs
1 tablespoon butter or margarine

Preheat oven to 350 F. Beat egg whites until stiff. Beat egg yolks until thick and lemon colored. Add salt, pepper and bread crumbs that have been soaked in the milk. Gently fold into beaten egg whites. Heat butter in oven-proof skillet over medium heat until moderately hot. Add egg mixture all at once. Reduce heat to low. Cook about 3 minutes until it puffs up and is firm on the bottom. Don't stir.

Place skillet in oven and bake for 10 to 15 minutes or until top is dry and doesn't retain an impression when touched lightly with a finger.

Cut about halfway down to the bottom, across the center. Slip a spatula under one half, then tip the skillet, carefully lossen the omelet, and fold in half without breaking. You can spread with any of the following fillings if desired.

Serve immediately with or without a sauce. Tomato sauce, cheese sauce, mushroom sauce or any other sauce may be used. Makes 4 servings.

FILLINGS FOR A PUFFY OMELET
1. Minced cooked ham or cooked pork sausage
2. Sausage gravy
3. Creamed peas or other vegetables.
4. Shredded cheese – Cheddar, Old English or other snappy cheese
5. Creamed chicken
6. Crisp diced bacon
7. Fried onions
8. Use any leftover creamed meats or vegetables