Mackinac Island Omelet

• 4 eggs, separated
• 2 Tbsp. milk
• dash of salt
• 2 Tbsp. Parkay margarine
• 6 Velveeta slices pasteurized process cheese spread
• 1/2 c. Kraft strawberry preserves
• 2 Tbsp. sliced almonds, toasted

1. Beat egg whites until stiff, but not dry.
2. Beat combined yolks, milk and salt until thick and lemon-colored.
3. Fold into egg whites.
4. Melt margarine in 10-inch ovenproof skillet over medium-high heat.
5. Add egg mixture; cook 3 minutes or until underside is golden brown.
6. Bake at 325u0b0 for 10 to 12 minutes or until knife inserted near center comes out clean.
7. Remove from oven.
8. Make a deep crease across center of top.
9. Place process cheese spread on half of omelet; continue baking until process cheese spread begins to melt.
10. Slip spatula underneath, tip skillet to loosen and gently fold in half.
11. Combine preserves and almonds; heat thoroughly, stirring occasionally.
12. Serve over omelet.
13. Makes 4 servings.

eggs, milk, salt, parkay margarine, strawberry preserves, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=955825 (may not work)