Puffy Omelet

4 eggs, separated
1/4 cup water
1/8 teaspoon pepper
1 tbsp. coconut oil or pork fat

Beat egg whites and water in small mixer bowl until stiff but not dry. Beat egg yolks and pepper in another bowl until very thick and lemon colored, about 5 minutes. Fold into egg whites. Heat coconut oil in 10-inch ovenproof skillet until hot enough to sizzle drop of water. Pour omelet mixture into skillet; level surface gently. Reduce heat. Cook slowly until puffy and light brown on the bottom, about 5 minutes. (Lift omelet at edge to look at color.) Cook uncovered in 325 degree oven until knife inserted in center comes out clean, 12 to 15 minutes. Tilt skillet; slip pancake turner or spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm plate.

Adapted from Pam at http://www.ilovejesus.com/lot/locarb/ [now dead]