including some kid distractions. And they were intrigued enough with this that I would consider making it again.

As you can see, it does live up to its name.

Fluffy Omelet

Serves 4

2 tablespoons quick-cooking tapioca

3/4 teaspoon salt*

1/8 teaspoon pepper

3/4 cup milk

1 tablespoon butter

4 egg yolks

4 egg whites, stiffly beaten

Combine tapioca, salt, pepper, and milk in saucepan. Place over low or medium heat and cook until mixture comes to a boil, stirring constantly. Add butter. Remove from heat and allow to cool slightly (while beating eggs).

Beat egg yolks until thick and lemon-colored. Add milk mixture and mix well. Fold mixture into stiffly beaten egg whites. Turn into hot, buttered, 10-inch skillet and cook over low heat 3 minutes. Transfer to a moderate oven (350 degrees) and bake 15 minutes. The omelet is sufficiently cooked when a knife inserted comes out clean. Cut across at right angles to handle of pan, being careful not to cut all the way through. Fold carefully from handle to opposite side and serve on hot platter.

From "The Fireside Cookbook," by James Beard

Per serving: 144 calories, 9 grams fat, 8 grams protein, 5 grams saturated fat, 0 grams fiber, 8 grams carbohydrate, 224 milligrams cholesterol, 1,422 milligrams sodium. Analysis by registered dietitian Mary Mullen. 

*You'll notice this is pretty high in sodium. I don't think the omelet would suffer if the salt was reduced to 1/2 teaspoon, or even 1/4.

(Photo by me)