The Inn at Bowman's Hill Soufflé Omelette

Add 1/8 inch vegetable oil to an 8-inch non-stick pan on low heat. Separate the egg white from the yolks. Beat the egg white until firm but not overly stiff. Add the egg white to the pan. The mixture should still flow. Add pepper and salt to taste. Allow to fry for 3 to 4 minutes until light brown. Lightly fold in the egg yolks over the surface of the white. Add optional fillings in a strip down the center. Carefully fold the omelette in half. Turn to high heat and cook for 1 to 2 minutes. Turn over and repeat. Serve immediately. The soufflé omelette should be 1/2 inch to 1 1/2 inch thick with a soft center and a crispy outside.