Preheat oven to 350°F (180°C).
Separate yolks and whites. To yolks, add 1 tsp ( 5 mL) water per yolk. With electric beater, beat egg yolks until thick and lemon coloured. If for a main course omelette, season with salt and pepper.
Beat egg whites until soft peaks form. If for a dessert omelette, gradually beat in 1 tbsp (15 mL) sugar per egg. Continue beating until whites are stiff but not dry. Fold yolk mixture carefully into whites.
Pour omelette mixture into moderately hot, well buttered pan; level surface gently. Cook over low heat on top of stove until puffy and lightly browned on bottom, about 5 minutes. Lift.
Bake in 350 F (180°C) oven for 8 to 10 minutes or until knife inserted in center comes out clean.
To serve, score omelette just off center, fold and serve at once. Try it plain or with a tasty filling or sauce.
For fluffier Puffy Omelettes, add a pinch of cornstarch before beating egg whites.
Omelettes should be cooked over high heat for a short time.
When transferring a Puffy Omelette from stovetop to oven, oven proof plastic skillet handles by covering them completely with a double thickness of aluminium foil.
The use of water, not milk, is preferred when making omelettes. The water turns to steam, producing a light, airy omelette.