-- 4 large eggs, separated
-- 1-2 Tbs. butter
-- 2 Tbs. chopped herbs
-- 1/4 c. grated cheese
-- salt and pepper to taste
Preheat oven to 375F.
Combine and whisk until thick and light egg yolks, salt and pepper.
In a separate bowl, beat egg whites until stiff but not dry. Fold the yolk mix gently into the whites.
Melt butter in a 10" ovenproof skillet over med. heat. When the foam has subsided, pour the batter into the pan, spread evenly, and smooth the top. Shake the pan after a few seconds to discourage sticking and then cover the pan with a lid whose underside has been buttered to prevent sticking. Reduce the heat and cook for about 5 minutes. Remove the cover and sprinkle the top of the omelet with the herbs and cheese.
Place the skillet in the oven until the top is set, 3-5 minutes. Either folk the omelet in half or slide it out onto a warmed plate and serve with tomato sauce or salsa.
[taken from Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker]